Ingredients

• half a Kent pumpkin, peeled and sliced thinly
• 1 red onion, sliced
• 3 cloves of garlic, sliced thickly
• salt to taste
• about 2 cups of water, depending on how thick you like your soup

How it's done

1. Roast the vegetables: Place sliced onion, garlic and pumpkin in a large baking tray. You can put a little olive oil on the vegetables though, if you prefer no fat, how about placing some baking paper in the tray instead? Roast the vegetables until the pumpkin collapses, which is in around half an hour.
2. Make the soup: Place roasted vegetables in a medium saucepan, add hot water and salt to taste. Using a stick bleder, blend the vegetables until smooth. Reheat the soup, add salt to taste and some herbs like coriander, parsley or chives to give it some freshness.
3. Serve it: If you’ve had a pizza delivered the day before and you couldn’t eat the free garlic bread, refresh it in the oven now, and place a piece atop the soup.