This recipe I made up one winters day when we had a load of pumpkin from the garden and needed to use it. Roasting it first enhances the flavour of the pumpkin.

1/2 a pumpkin
2 potatoes peeled
1/2 litre of veg stock
1 Garlic clove
Olive oil

Slice the pumpkin and place in a roasting pan. Sprinkle over the herbs.
Finely chop the garlic and sprinkle on the pumpkin.
Pour a little olive oil over the top and roast until tender and just starting to caramelise around the edges.
Meanwhile heat the stock. Peel and chop the potatoes. Add to the stock with salt and pepper. Cook the potatoes until they are cooked.
Remove the pumpkin from the oven and take the skin off. Add a little flour to the pan to soak up the oil, then add a little water to the pan to wash the garlic and herbs from the bottom of the pan. Pour the mixture into the stock and add the roasted pumpkin. Heat for a little while until everything is hot and then blitz with a hand mixer.
Serve with crusty warm bread.