Roasted Pumpkin Soup

Autumn pumpkin roasted and blended with onions and stock makes a smooth, warming soup.

Ingredients:

400g pumpkin, diced

1 onion, chopped

1 litre vegetable stock

2 tbsp olive oil

Salt and pepper

Optional: cream for serving

Method:

Preheat oven to 200°C. Roast pumpkin and onion 25-30 minutes. Blend with stock, season, serve with a swirl of cream.

Cooking time: 40 minutes

Storage: Fridge 3 days; freeze for 2 months.