Ingredients

• 1.5 kilos of any type of pumpkin
• 1 large brown onion
• 0.25 cups of olive oil
• Rock salt and pepper
  
• 2 cups of vegetable bullion or stock
  
  

Method

Pre-heat the oven to 230°C. Peel and chop the pumpkin into large pieces (about 3-5 centimetre cubes). Remove the skin from the onion and chop into six big chunks. Place the pumpkin and onion in a baking tray, sprinkle with rock salt, pepper and drizzle the olive oil over the top. Mix everything with your hands, being sure to rub the oil into the pumpkin. If you like, you can add a large sprig of rosemary to the tray. Bake in the oven for roughly 30 mins until the pumpkin is very soft and the onion has caramelised. Then place the pumpkin and onion mixture into a blender (this may need to be done in batches). Add the warm vegetable bullion in bits to the mixture until it is all incorporated. If the soup is still too thick add some hot water. Add salt and pepper, if needed, to taste and serve.