Had to share as was super easy and quick and tasty.
Pumpkin and garlic soup
cut a small pumpkin in half, scoop out the seeds, add a good grind of salt and black pepper and put 3 unpeeled cloves of garlic in each cavity and 3 sprays of olive oil per half
Put in a 230 degree pre heated oven with a bit of water in the bottom of the oven dish and cook until tender.
add some water to a pan and a veg builiion cube... preferably organic as I used
once the pumpkin is tender, take out and allow to cool, take out the garlic and pop it out of its jacket and throw in the pan of water and stock. scoop out all the lovely pumpkin flesh and add to the water and blitz in a blender or use a stick blender as I did, try to leave some chunky peices of pumpkin in
add more seasoning as desired and enjoy !
I have to say it was fabulous, with nothing added like cream or milk and was super creamy