50ml of Cooks&Co Grapeseed Oil
4 cloves of garlic
1kg of Pumpkin chopped into large roasting chunks
1 Onion (sliced)
1 Sprig of rosemary
1 tsp of Sea Salt
Cracked black pepper
6 cups of Chicken or vegetable stock
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.
