Eating homemade pumpkin soup with hot buttered toast must be my favourite winter activity! 

I'd like to share this recipe with you but first some information....

• I cook with a, 'just throw it in' attitude so if there's a herb you like or another vege, or a bit of chopped bacon then go for it! Just throw it in!
  
  I use roast pumpkin and roast it till its gets a little charred for more flavour but you can boil it if in a hurry.
• Use about half to a whole pumpkin but adjust the stock and coconut milk / cream so you get a soup like consistency

Pumpkin Soup

Roast the pumpkin

Mash the pumpkin or put in blender

Saute finely chopped onions and garlic (there's no rules on how much garlic to add, 1tsp or 1 Tablespoon)

Add to the saucepan of pumpkin

•  A can of coconut milk or cream
• Saute onion and garlic
• 1 cup of stock (or more if needed)
• I love coriander as my herb (1 tablespoon)
• 1T Parsley
  
• A decent shake of paprika
• Pepper and Salt to taste
• 1T Worcester Sauce
• Optional - some chilli flakes

Let it cook away on a medium to low heat

Feel free to taste and add more of any flavour. I love soup as you can just develop it as you go. Add your favourite herbs and spices. Nutmeg is good.

Serve with a dash of Sour Cream, paprika and a bit of fresh coriander