Pumpkin soup

Serves 4


· 1 x medium to large pumpkin

· Full fat milk (see recipe)

· Fresh rosemary, thyme – ¼ of a bunch of each

· 1 head of garlic – cut in half


· Slice off the top of the pumpkin – remove all seeds but leave the pumpkin whole

· Fill the pumpkin ¾ of the way up on the inside with the milk; add the herbs and garlic

· Replace the top of the pumpkin as a “lid”

· Wrap the whole pumpkin in foil keeping upright

· Place a pile of sea salt on a baking tray to support the pumpkin in an upright position

· Bake in a preheated oven at 170c for approximately 45 minutes – or until soft to the touch (the timing will depend on the size of your pumpkin)

· Remove from the oven – leave to cool in the foil for approximately 45 minutes

· Carefully unwrap the pumpkin, remove the herbs and garlic bulb and discard

· Scoop out the flesh and all the liquid and put into a blender

· Season with salt and pepper and blend until smooth

· Serve with crusty bread