Serves 4-5

This recipe takes your classic pumpkin soup and turns it up a notch. Roasty, toasty and totally perfect for the coming winter months. And the best part, it’s so easy.

Ingredients

1 whole pumpkin (Butternut or Kent)

4 large tomatoes or a punnet of cherry tomatoes

1 red onion, quartered 3 cloves of garlic, whole and peeled 4 cups water/salt reduced chicken stock

4 tbsp olive oil

Fresh thyme

Salt and pepper

Method

Preheat oven to 180 degrees. Peel and cut pumpkin and tomatoes into similar size chunks and add to a roasting pan with olive oil, salt, pepper, thyme, onions, garlic.

Roast for 20 minutes or until pumpkin is soft and tomatoes are caramelised. Transfer everything to a large pot with the water/stock, then bring to the boil. Blitz with a stick blender or very carefully pour all ingredients into a blender and blitz until super smooth. Season with salt and pepper to taste. For a zesty twist, you can squeeze over quarter of a lemon and top with fresh parsley. You could also crumble some feta over the top or keep it classic with a swirl of sour cream.

Serve immediately and enjoy with crusty bread.