Roasted pumpkin and garlic soup

4 medium cloves organic garlic, unpeeled
1kg peeled, deseeded organic jap pumpkin
Extra Virgin Cold pressed olive oil
1 organic large onion, finely chopped
1 teaspoon ground cumin
Salt and pepper, to taste
1 litre (4 cups) vegetable or chicken stock

Preheat the oven . Chop pumpkin into cubes and place with unpeeled garlic on a baking tray, toss with olive oil and bake for around 20 minutes.

Then in a pan add the chopped onions, cumin, salt and pepper. Cook, stirring, for around one minute.

Add pumpkin and stock and bring to the boil. Reduce heat and simmer, uncovered, until onion is soft and stock has reduced, about 20 minutes.

Peel roasted garlic and add to saucepan, puree (be careful when using a blender). Serve with

Store soup in an airtight container in the refrigerator or freezer.

Serve with a delicious salad and some crusty garlic pita. (Recipe to come next week)

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