Everywhere I look I see pumpkins and I have been busy this week making soup and tagines which are now being stored in the freezer.  I particularly like this recipe from Donna Hay as you do not have to peel the pumpkin and all you need to do is chop it into pieces. Easier said that done as I find chopping pumpkins hard going and normally ask French Boyfriend to do this for me.

Easy Roast Pumpkin Soup
INGREDIENTS 1.5kg butternut pumpkin (squash), halved and seeds removed2 onions, halved1 bulb garlic¼ cup (60ml) extra virgin olive oilsea salt and cracked black pepper1 litre chicken stock2 cups (500ml) watersingle (pouring) cream, to serve (optional)METHOD Preheat oven to 200°C (400°F). Place the pumpkin, onion, cut-side up, and the garlic on a lightly greased large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt and pepper.Cook for 1 hour?1 hour 10 minutes or until onion is caramelised and pumpkin is soft. Set aside until cool enough to handle. Scoop out the flesh of the pumpkin into a large saucepan. Remove the onion and garlic from their skins and add to the pan.Add the stock and water, and, using a hand-held stick blender, blend the soup until smooth. Place the soup over high heat and bring to the boil to warm through. Sprinkle with pepper and drizzle with cream (if using) to serve. Serves 6. bon week-end à tous, Leeann x
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