I invented this decadent pumpkin soup recipe which involves roasting the pumpkin for extra flavour. Awesomely warming in winter.
1 pumpkin (Butternut is good but japanese works well) peeled and cut into small pieces
2 sweet potatoes peeled and cut into pieces
5 cloves of garlic unpeeled
1 or 2 onions quartered
1 Litre of vegetable stock
1 small tub of light cream.
Lightly oil baking dish and roast pumpkin, sweet potato, garlic and onion in the oven at until pumpkin is golden brown.
Place vegetables in a large saucepan (peel garlic and any onion skin) place on low heat and add stock and cream. Bring to almost boil. Either use a stick blender or transfer to blender and blend until smooth.
Serve with garlic bread.