ROAST PUMPKIN AND ONION SOUP

Steps:

• Chop pumpkin into chunks and place on baking tray.
• Sprinkle Pumkin with olive oil and honey.
• Shred sage leaves and place on pumlin.
• Roast pumpkin until brown around edges.
• Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
• Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
• Add stock and salt and pepper.
• Simmer for forty minutes over a very low heat.
• Blend soup and pass through a sieve.