Pumpkin Soup

1 large onions + 2 stalks of celery + 1 carrot, boil to make stock.
Bring the stock to a boil before allowing it to simmer.
Allow it to cook a over a slow fire for bout 30mins.

1 medium pumpkin or butternut squash.
Cut into big chunks and roast it for 20mins at 180c.

Scoop the roasted pumpkin into the veges stock and cook it
with another 10mins.
Blend the whole thing with a blender till it become a smooth puree.

Cook the puree over a slow fire to thicken it,
can add in some chicken stock.

Add fresh cream to taste, sprinkle black peppers before serving.

Thanks Joanna again for her recipe!