Ingredients

• 1.2 kg peeled kent pumpkin in 4 cm chunks1200 g
• 2 tbsp olive oil30 g
• 1 large roughly chopped brown onion150 g
• 3 whole peeled garlic cloves12 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.
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's thicker than you want, loosen it with more stock or water.
7. Stir through the cream, taste, and adjust the salt. Pumpkin soup takes more salt than people expect.