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Preheat the oven to 200c/180c fan oven and spread the pumpkin chunks on to a couple of baking trays. Drizzle with the olive oil and season before roasting in the oven for 30 minutes or until tender and easily pierced with a fork.
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When the pumpkin is ready put it into a large saucepan with the onion, garlic, stock and milk then bring the pan to the boil. Reduce the heat to low and leave to simmer with a lid on for 30 minutes.
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Check that the onion and garlic are cooked through and tender, then blend the soup until smooth and creamy. You can do this in the pan using a handheld blender or in a food processor. Season to taste and your soup is ready!
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Finally, serve it hot with some crusty bread.