Pumpkin Soup

Fabulously easy and so so yummy.

Ingreds:  Butternut pumpkin, peeled and diced, 1-2 large onion peeled and quartered, 1-2 cloves garlic peeled and grated, approx 2 litres of chicken/vegetable stock, oil, cream, salt and pepper.

Method:  Place diced pumpkin and onion in a baking dish and coat the veggies with a little oil and salt and pepper.  Cook on 200C for approx 30 mins or until just tender. Remove from oven and allow to cool a little.  Process/blend the cooled pumpkin and onion.  Add this mix to a large pan with the heated stock, salt and pepper to taste and bring to a simmer.  When ready to serve add a little cream or milk and mix well.  Serve with some crusty bread or garlic/herb bread.  Enoy.