Recipe/PumpkinSoup

Ingredients

1 pumpkin (mine weighed approx. 1kg)
Some onions (I used 2 medium ones)
Some garlic (I used about 5 cloves)
Some herbs (thyme, rosemary)
Olive oil
Stock (600ml - 1 litre. However much it needs to be soupy)
Creme fraiche
Salt and pepper

How to make

Peel, deseed and cut up the pumpkin into 1-2 inch pieces.
Slice the onions into thick slices.
Peel the garlic cloves.
Place the pumpkin chunks, onion slices, garlic cloves on a baking tray. Sprinkle with the herbs, salt and pepper, and drizzle with oil.
Bake at Gas mark 7 (220C) for 40 minutes or so until the pumpkin is soft, going a bit brown and the onions are looking nicely caramelised.
Put the pumpkin etc into a blender (or a bowl and use a stick blender) with the stock and blend until soup-like, adding more stock if you need to.
Check the seasoning, add more salt, pepper, herbs etc, if you need to.
Warm the soup to eating temperature when you're ready, adding creme fraiche at the last minute.