Pumpkin soup

Pumpkin Soup

• 2lbs pumpkin (pie variety NOT carving type)
• 1 onion
• 2 cloves garlic
• butter or butter substitute
• salt and pepper
• cinnamon and nutmeg
• milk
• 1 litre of vegetable stock

Method
- Cut open pumpkin in whatever way you find most convenient and scoop out seeds and stringy insides (I use a spoon)
- Chop into medium chunks
- Place on baking tray cut side up and dot butter over the insides. Put the garlic on the tray as well to roast (still in the skin)
- Roast for 45 minutes or so at 360F, turning over once or twice
- Meanwhile chop the onion onion and cook in a bit of olive oil
- When pumpkin has roasted scoop it out of the skin with a large spoon and place into soup pot. Squeeze the garlic out of the skin and put it in the pot as well.
- Add vegetable stock and a sprinkling of cinnamon and nutmeg (be careful, nutmeg has a strong flavour)
- Bring to a simmer and continue cooking for about 20 minutes stirring occasionally
- Use a stick blender to make it thick and consistent, or put it through a regular blender in batches.
- Add milk a bit at a time until it is the right consistency.

Makes about 8 bowls