Roasted Pumpkin & Garlic Soup

1/4 of a Crown Pumpkin, deseeded and skin removed 
1 onion, peeled and quartered through the stem

2-3 garlic cloves (keep in skin)  

Olive oil 

Coarse salt and freshly ground pepper 

1/4 tsp Smoked paprika and 1/2 tsp Curry powder

2 1/2 cups vegetable stock 

1/2 cup of cream

Preheat oven to 160C fan bake. Cut pumpkin into 6 pieces. Peel and cut your onion into quarters. Leave garlic in the skin. Coat with olive oil and coarse salt. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 45 minutes.

In a high speed blender place the pumpkin, onion (remove outer skin) squeeze the garlic out of the skin by cutting at the end and squeeze it out like toothpaste with a knife. Pour in hot stock and cream, pepper, salt to taste and the curry powder and smoked paprika.

Blend on high until smooth and creamy. It should be hot enough, if not place in a saucepan and heat it through.

Serve with crusty ciabatta bread.