This recipe is modified a bit from one found in a Donna Hay magazine. Simple, vegetarian, very low fat and freezes well.
1 Butternut pumpkin, chopped
4 cloves of garlic, peeled
1 brown onion
2 Tablespoons Olive Oil
4 Tablespoons Honey
1 sprig of Rosemary, leaves chopped finely
Salt & Pepper
1L Vegetable Stock
Combine all ingredients except the stock on a baking tray. Bake in a moderate oven until the pumpkin is cooked through. Place cooked ingredients in a big pot with the stock, and use a hand blender to blend to desired consistency.
The original recipe called for 850g of pumpkin, but I generally use a lot more. This time, I used about 2kg, which makes quite a thick soup. It was enough for two dinner sized serves, two lunch-sized serves, and a litre of soup left for our present for Special-K.