My favourite (and easiest) soup is Donna Hay's Roast Pumpkin Soup... Slightly modified to the Mummerina way
2 butternut pumpkin halves (approx 1kg each)
1 brown onion
1 garlic bulb
3 cups chicken stock
1 cup pouring cream
Salt & pepper
Olive oil for drizzling
Scoop seeds out of pumpkin using a spoon.
Cut onion & garlic bulb in half
Drizzle oil over cut side of pumpkin, onion & garlic and season with salt & pepper
Roast in a 180 degree oven for approximately 1 hour
Scoop pumpkin, onion and garlic out of skin using a spoon and put in a blender
Add 1 cup of the chicken stock and blend until smooth
Pour the mixture into a saucepan and add the remaining stock and the cream
Place over medium heat until soup is heated through.
Season with pepper before serving.
My serving suggestion, is to have a few naughty slices of garlic bread along side the soup!
How are you staying warm this winter?