Spicy roasted pumpkin soup

1 Preheat oven to 180°C. Line a large baking tray with baking paper. On the tray, place sliced pumpkin and spray with oil. Roast pumpkin for 30-35 minutes, or until tender.

2 Meanwhile, spray a large saucepan with oil and set over a medium heat. Add onion and carrots. Cook, stirring occasionally, for 5 minutes.

3 To the pan, add garlic, spice mix, two-thirds of the chilli, stock and 3 cups water. Stir, bring to the boil, then reduce heat to low. Cover and simmer for 10 minutes.

4 When the pumpkin is tender, remove flesh from the skin (discard skin) and add to the saucepan with chickpeas. Simmer, covered, for 10 minutes.

5 With a stick blender or in a food processor, blitz soup until smooth and stir in remaining chilli. Ladle into 4 bowls, sprinkle with a little paprika, scatter over chives and serve with chunks of bread.