Spicy Pumpkin Soup (Heather)

1 (about 2lbs) butternut pumpkin

2 TBS. olive oil

1 large onion, peeled, chopped

2 carrots, peeled, chopped

3 cups chicken stock

1 tsp. mild paprika

1 tsp. ground cumin

1/2 tsp. turmeric

1/2 tsp. ground coriander

1/2 tsp. grated fresh nutmeg

1 cup creme fraiche (less sour type of sour cream)

Preheat oven to 350°. Cut pumpkin in half.  Place cut-side down on a lightly oiled baking tray and roast for 45 minutes until soft. Scoop out seeds and discard. Scrape out the flesh and discard the skin. Set flesh aside.

Heat oil in a saucepan. Add onion and carrots and cook over medium heat for 5 minutes until softened. Add pumpkin, stock, 2 cups water and the spices.  Season. Bring to the boil, then reduce heat to low and simmer for 25 - 30 minutes. Cool slightly. Blend soup in batches, then return to pan. Stir through creme fraiche and gently reheat.