Prep Time: Servings: 15 mins to prepare – 45 mins to bake

Serves 3

INGREDIENTS

- 1.2 kg Pumpkin (peeled and cut into chunks)
- 1 red onion cut into 2 cm wedges
- 1/2 small bulb of garlic (cut the garlic in half horizontally) 
- 1 1/2 tbsp maple syrup
- 1 1/2 tbsp organic olive oil
- 1 tsp ground cumin
- 1 1/2 thyme leaves or dried thyme
- Pink Himalayan salt and fresh ground pepper to taste
- 1 liter Chicken or vegetable stock
- 2 to 3 tbsp lemon juice
- Fresh parsley to serve
- Crusty bread to serve

INSTRUCTIONS

Preheat the oven to 220 degrees C / 430 Fahrenheit. Line and oven tray with baking paper.

Add the pumpkin pieces, onion, garlic with maple syrup, olive oil, ground cumin and thyme leaves, season well with salt and pepper.

Roast for 40 to 45 mins, until the pumpkin and onion is caramelized. Transfer the mixture into a blender (use only two cloves of the garlic that was roasted along with the pumpkins), and the stock blend well until smooth. Serve with crusty bread.

Transfer to a big pot, add rest of the stock and the lemon juice and bring to simmer.

Serve warm garnished with chopped parsley and choice of bread.