Mashed pumpkin soup

Combine the pumpkin, carrot, celery, onion and stock in a large saucepan over medium heat. Cook, partially covered and stirring occasionally, for 20 minutes or until the vegetables are very soft.

Remove the pan from the heat. Using a vegetable masher, mash together until well combined and the vegetables are nicely broken up. Season with freshly ground black pepper, then cover and set aside to keep warm.

Place a small non-stick frying pan over medium heat. Add the cumin seeds and toast, shaking the pan occasionally, for 1-2 minutes or until fragrant and lightly golden.

Divide the pumpkin soup among serving bowls, sprinkle with the toasted cumin seeds and parsley, and serve.