Pumpkin soup

This yummy soup will help you to stay warm during those cold, autumn months. Make sure that you get a grown-up to help you.

Pumpkin is in the same family as squash, cucumber and melon too. If you smell a pumpkin you can really smell a melon smell.

Serves 3-4
Preparation time 20 minutes
Cooking time 30 minutes

Ingredients

• A 1kg pumpkin, peeled and cut into cubes
• 1 onion, peeled and roughly chopped
• 2 cloves garlic, peeled
• 3tbsp olive oil
• 600ml stock
• 2tbsp whipping cream
• 4 slices bread
• 2tbsp fresh herbs such as parsley or coriander, chopped

Method

1. Preheat the oven to 220°C/gas mark 7.

2. Spread the pumpkin, onion and garlic out on a baking tray, drizzle over the oil and season with a little freshly ground black pepper and a pinch of sea salt.

3. Turn the vegetables to coat, then roast in the oven for 20-25 minutes until tender.

4. Warm the stock and cream in a large pan.

5. Using a cutter, make croutons with the bread and toast in the oven for 10 minutes on a baking tray.

6. Carefully place the roasted vegetables into the stock and whizz until smooth using a stick blender.

7. Serve hot scattered with the fresh herbs and the croutons.