Pumpkin Soup

Happy Halloween!! I've been busy making pumpkin soup today. Delicious, healthy and in season. I've based this recipe on one by the famous Ballymaloe School but made changes to the method and ingredients because I'm lazy and wanted a quick fix! Ha!

• Dice one pumpkin, one red onion, one white onion and 3 cloves of garlic.
  
• Place in a baking dish and season with salt, pepper and thyme.
  
• Pour one litre of chicken stock over your veg and toss.
  
• Stick in the oven for about forty mins at gas mark 5.
  
• Toss the veg three times so that it remains moist.
  
• Take from the oven and add to a blender. Blend till you get a smooth consistency. You may need to add some boiling water to your soup as you blend.
  
• Pour into bowls and swirl with cream. Plate up with thick slices of buttered brown soda bread. Enjoy!

Nat