Halloween Special - Pumpkin Soup

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Ingredients

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

Method

  1. Heat Oven to 1800C

  2. Put prepared pumpkin, onion and carrots into a roasting tin; sprinkle with half the oil and season with salt and pepper.

  3. Roast in the oven for 45mins until tender and golden.

  4. Drizzle over honey 5 mins before end of cooking.

  5. Put saucepan over low heat with remaining oil. Add ginger and fry for 1 min. Add stock and bring to boil.

  6. Stir vegetables into pan and season to taste.

  7. Remove from heat and blend.

  8. Return to heat; add milk, stir and gently reheat.

  9. Serve with crusty bread.