My daughter is mad about this soup and was so happy that we were given a left over pumpkin this weekend!
Ideal for lunch or supper as it is a heavy filling soup.
Keeps in an air tight container in the fridge for a few days.
I occassionally freeze it in small portions, but takes ages to defrost.
Experiment by replacing pumpkin with other squashes (butternut has a similar flavour)or by adding other vegetables, herbs, Garlic etc and let me know how you get on.
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Get your ingredients together and turn your oven on Gas mark 6 (200)
Put a little oil into your tin and place in the oven to heat up.
While the oven heats up chop the pumpkin into small chunks.
Remove the tin from the oven and add the pumpkin, onion and tomatoes.
Add your rosemary and thyme (dried or fresh) on top.
Mix to coat pices in oil and return to oven.
Bake for about 40 mins or until soft.
Once you veg is cooked, remove form the oven and leave to cool slightly.
If using Oxo or stock cubes follow te directions and make your stock.
If you wish to have a SMOOTH soup place all your vegetables and stock into a blender and blend until smooth.
Do not blend to hot or the liquid might spit at you!
If you wish to have a CHUNKY soup- mash your vegetable with a fork and gradually add the stock.
Place soup into you pan and heat through on a gentle heat for 10 mins.
serve and enjoy!
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