There's nothing that beats an awesome hot bowl of soup on a winters day.
1kg pumpkin, peeled and cut into even sized chunks
1 onion, peeled and cut into quarters
4 cloves garlic, peeled
2 cm piece of fresh ginger, peeled and chopped roughly
2 springs fresh thyme
2 bay leaves
1 tablespoon olive oil
1/4 cup white wine
1 litre chicken stock
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
freshly ground black pepper
Preheat oven to 180 degrees
Place the pumpkin, onion, garlic, ginger, thyme and bay leaves into a roasting dish.
Rub and toss with olive oil.
Roast for 20-25 minutes until pumpkin is tender - don't over cook.
When cooked, remove thyme and bay leaves and discard.
Transfer remaining to a large saucepan.
Place roasting tray over heat, de glaze with wine, removing any remaining bits in the tray and add to the pumpkin mix.
Add chicken stock, cumin, cinnamon and nutmeg.
Stir and bring to a simmer for five minutes.
Cool slightly before pureeing in a blender until smooth & delicious. Season to taste.