A Halloween Soup

This hearty soup will leave you feeling toasty warm and filled to the brim. It's a little sweet and a little spice, perfect for a cold, cosy autumn day.

Ingredients

• 1 white onion.

• 2 segments of garlic.

• 1 Carrot - peeled.

• 1 Vegetable Stock mixed with 170ml water.

• quash/pumpkin - diced, peeled and de-seeded (for a better flavour - roast for 20 mins in the oven beforehand with some whole garlic segments). 2 small munchkins or a medium one.

• 150g double cream

• Cinnamon - a sprinkling.

Method

1. Dice the onion, garlic and carrot and fry in olive oil until soft.

2. Add the pre-roasted pumpkin and/or squash

3. After 5 mins, add the stock and water and leave to boil. Once boiled, turn it down and let it simmer for 10 mins for a fuller flavour.

4. Use a stick blender and blend up until its mostly mixed and diced. I left a few chunks in to make it a bit more filling but you can blend more if you prefer a smoother soup.

5. Add cream and mix through.

6. Add a dash of cinnamon for that Autumn taste.

7. Serve with a gluten free roll.