Roast Pumpkin Soup Redux

I've posted this basic recipe before, but it's the kind of week where I desperately need comfort food. It's also a great recipe to mess with, so this version it has less pumpkin and lots of carrots.

I apologise for the photo - the resident photographer is in Darwin. After I took the photo, I remembered about Lisa's No Croutons Required event. I thought it fit quite nicely.

Roast Pumpkin Soup with Garlic and Rosemary

Half a butternut pumpkin

4 carrots

2 cloves of garlic

1 brown onion

2 sprigs of rosemary

1 litre vegetable stock

Chop and peel everything but the stock. Combine on a baking tray, drizzle with olive oil, and bake in a hot oven for 45 minutes. The vegetables have to be really soft. Put everything in a saucepan, whizz with the hand blender, and heat through. I like serving this with a big dollop of sour cream.