Pumpkin and rosemary soup
This easy to make pumpkin soup makes a perfect winter's meal.
Roast your pumpkin in the oven with several sprigs of rosemary and cloves of garlic. If you're cooking a whole pumpkin roast it with the skin on - when it's cooked you can simply peel the skin off. Cut up the cooked pumpkin and tip it, with the rosemary and garlic, into a pot. Pour over chicken stock until it's all covered. Cook on a medium heat until the pumpkin is mushy. Then use a potato masher to mash it to a desirable consistency.