• 1/2 pumpkin cubed
• 1 onion chopped
• 2 tsp crushed garlic
• 2 400g tins crushed tomatoes
• 2 cups chicken stock
• 100 g butter
• 1 cup cream
• Parmesan or feta to garnish

1. Preheat oven to 200 degrees Celsius.

2. Place pumpkin in a roasting dish with olive oil, salt, pepper and 1 tsp of chilli flakes. Roast for 20 minutes.

3. While the pumpkin is roasting add butter to a large soup/stock pot and add in your onion and garlic and allow to soften.

4. Add in the chicken stock and tomato and bring to the boil and reduce slightly.

5. Once the pumpkin is roasted add to the pot for a further 5 minutes.

6. Turn the heat off and add the cream and mix well and garnish with parmesan or feta.

7. Serve with some bread slathered in butter. My favourite bread at the moment is Pete Evan’s nut and seed bread. http://peteevans.com/recipes/seed-and-nut-bread/