This is a good alternative to a heavier, pureed soup, better suited to winter. For a vegetarian version, use vegetable stock. Serve with a side of mashed potatoes.
½ butternut pumpkin, peeled and cut into 2cm dice
100ml extra virgin olive oil
2 medium brown onions, diced
2 cloves garlic, sliced
2 celery sticks, sliced
sea salt and freshly ground white pepper
400g tin whole peeled tomatoes, chopped roughly
2 bay leaves
1 litre chicken stock
1. Preheat oven to 180C. Place pumpkin on a tray and drizzle with a little olive oil. Roast until golden and soft - about 20 minutes.
2. Heat remaining olive oil in a large pot. Cook onion, garlic and celery over a medium heat for 20 minutes or until soft and starting to colour. Season with salt and pepper. Add tomatoes, bay leaf and stock. Simmer for 15 minutes. Add pumpkin and simmer a further 5 minutes before serving.