These lovely crisp Autumn day’s are the perfect time to hone your soup making skills before Winter arrives. I personally can’t think of anything better or more comforting than curling up with a warm bowl of home made soup, what’s better is the list of soups to make is endless. This pumpkin soup is a tweaked version of my Mum’s recipe, I adore this recipe as it is so easy and always tastes amazing.
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Roast Pumpkin Soup

What’s great about this recipe is that you can easily make more or less. Just use equal measure of the ingredients.
1/2 pumpkin, skin cut off and roughly cut into medium cubes
1 onion, roughly cut
4 cloves of garlic, peeled and slightly crushed
1 teaspoon, thyme or oregano
1 tablespoon of golden syrup
olive oil
1 cup chicken stock
2 cups warm water
salt and pepper to taste
Preheat oven to 180°C. Put cut pumpkin, onion and garlic into a deep roasting dish. Sprinkle with thyme then cover with a little olive oil and the golden syrup shake pan until veggies are slightly covered in oil and syrup. Cook for around 40-45min or until pumpkin is tender.
Tip everything into deep saucepan and season with a little salt and pepper. Pour in chicken stock and enough water to cover the pumpkin and onion. Simmer for around an hour {the longer the better} keep topping up with water so it doesn’t reduce too much. Once the soup mixture starts to darken it is ready, either allow to cool before blending in a blender or puree with a soup wand in the pan. Serve with a little cream cheese and basil and enjoy with some warm fresh bread.
This soup freezes really well and will keep for around a week in a well seal container in the fridge.