No fuss roasted pumpkin soup

I love seasonal ingredients; its sustainable, usually cheaper than at other times of the year, and tastes the way its meant too. This soup is so simple and perfect for a cold November day. The best part is you do not need to peel either the pumpkin or chop the onion used for this soup.

1 kg pumpkin
1 yellow onion
3,5dl chicken stock
salt & pepper
dried flaked chili
drizzle of olive oil

1. Pre-heat your oven till 200 degrees Celsius and set it on grill.
2. Wash the pumpkin, half it and then into quarters place on a baking paper on an oven trey.
3. Quarter the onion, leaving the skin on, place on the baking paper alongside the pumpkin.
4. Place the oven trey with the pumpkin and onion in the oven. 
5. Drizzle some olive oil over the pumpkin and onion. Pepper and salt. Allow to roast for approx. 40-50 min. You want the a golden, soft, slightly burnt edges on the pumpkin and onion. Basically it should look roasted and slightly caramelized.
6. Boil the water and to a jug or bowl, add a cube of chicken stock and mix so that the cube dissolves. 
7. Once the pumpkin is roasted take out of the oven and add it to a blender. Peel of the inion skin and add the rest to the blender. Add the oil residue from the oven trey to the blender. Season with salt, pepper and a few flakes of dried chili. 
8. Add half the chicken stock to the blender. Wizz. This should leave you with with a thick puree. Add this to a pan and heat. Add the rest of the stock and stir. Taste and add more seasoning if needed. 

Eat & enjoy!