Ingredients

• 1.2 kg kent pumpkin, peeled and cut into 4 cm chunks1200 g
• 2 tbsp olive oil30 g
• 1 large brown onion, roughly chopped150 g
• 3 garlic cloves, peeled and left whole12 g
• 900 ml vegetable or chicken stock900 g
• ¼ cup thickened cream, to finish60 g

Method

1. Heat the oven to 200°C fan-forced.
2. Toss the pumpkin with the oil and a generous amount of salt on a large tray. Spread it in a single layer — crowded pumpkin steams instead of roasting, and you lose the point of the recipe.
3. Add the onion and the whole garlic cloves to the tray. Roast for 35 minutes, turning once, until the pumpkin edges are browned and a piece crushes easily against the tray.
4. Tip everything into a large pot, including any sticky bits scraped from the tray. Add the stock.
5. Bring to a simmer and cook for 10 minutes to let the flavours settle.
6. Blend until completely smooth — a stick blender in the pot is easiest. If it is thicker than you want, loosen it with a little more stock or water.
7. Stir through the cream, taste, and adjust the salt. Pumpkin soup needs more salt than people expect.