No Chop Roast Pumpkin Soup

Step 1

Preheat oven to 180C/350F.

Step 2

Place pumpkin cut side up on baking tray with onion and garlic. Drizzle with oil, sprinkle with salt and pepper. Wrap garlic in foil.

Step 3

Bake for 70 - 80 minutes or until the pumpkin is soft (test with skewer).

Step 4

Pour 2 cups of milk into a blender.

Step 5

Scoop seeds out of pumpkin and discard. Use a large spoon to scoop out pumpkin flesh from one pumpkin half and place into blender.

Step 6

Peel off most of the dark burnt outer layer of onion. Cut in half (with spoon!) and transfer to blender.

Step 7

Unwrap garlic and squeeze the flesh out of half the garlic into the blender.

Step 8

Whizz until smooth. Adjust consistency to taste with water / milk. Adjust seasoning to taste.

Step 9

Pour into bowls. Repeat with remaining pumpkin.

Step 10

Drizzle with cream, sprinkle with parsley and serve with hot garlic bread on the side.