- 1 medium pumpkin
- cooking oil
- 1 onion, chopped
- 4 carrots, roughly chunked
- 1L vegetable stock
Preheat the oven to 180 C.
Cut the pumpkin in half horizontally, seed it, and place it flesh down onto a greased up baking tray. Bake for 1 hour, then remove the flesh from its skin and put aside.
In a large pot, heat up some oil and fry the onions until transparent.
Pour in the stock, carrots and baked pumpkin flesh, and simmer until the carrots are cooked through.
Blend the soup and add milk and/or water until the consistency is right.