If you find yourself with a mountain of Pumpkin, try this yummy recipe for Roasted Pumpkin Soup.
Preheat the oven to 220°C/gas 7. Peel and cut into chunks 750g of Pumpkin.
Place the pumpkin, 6 large tomatoes (Halved) and one onion (peeled and thickly sliced) in a roasting tin.
Add in four sprigs of rosemary and drizzle with a little oil.
Roast for 40 minutes until slightly blackened. Leave to cool.
Once the vegetables are cooled blend them until smooth with 600ml of Vegetable stock.
Season with salt and freshly ground pepper.
Pour the soup into a saucepan and reheat, Stir through 2 tbsp of double cream before serving