1.5kg Pumpkin – peeled and chopped into cubes
1 large onion – chopped
2 carrots – peeled and chopped
4 tablespoons vegetable oil
1 tablespoon runny honey
3cm fresh root ginger – peeled and chopped
1.25 litres water with vegetable stock
250ml Church Farm Whole milk
Salt and pepper
Heat Oven to 1800C
Put prepared pumpkin, onion and carrots into a roasting tin; sprinkle with half the oil and season with salt and pepper.
Roast in the oven for 45mins until tender and golden.
Drizzle over honey 5 mins before end of cooking.
Put saucepan over low heat with remaining oil. Add ginger and fry for 1 min. Add stock and bring to boil.
Stir vegetables into pan and season to taste.
Remove from heat and blend.
Return to heat; add milk, stir and gently reheat.
Serve with crusty bread.