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.