|Preparation time:||20 mins|
|Cooking time:||1 hour, 20 mins|
1. Heat oven to 180°C. Place pumpkin, onion, garlic and rosemary in a baking tray.
2. Brush pumpkin with the Cooks&Co grapeseed oil. Sprinkle with salt and plenty of cracked black pepper. Bake for 1 hour or until softly roasted.
3. Pour a cup of stock into the pan. Lightly blend in batches with the rest of the stock, pouring into a saucepan.
4. Bring to the boil and then simmer for up to 20 minutes.
5. Serve with crusty bread.