Pumkpin Soup

Directions

1. 1
   put some holes in your squash and put on a baking tray in the oven for about an hour.
2. 2
   Till you see the flesh soft inside.
3. 3
   Let it cool then scoop out all the flesh, leaving the skin and seeds.
4. 4
   make up however much stock you want, use a really good quality vegetable stock, we have one called Marigold here in England, not some really cheap stock cubes.
5. 5
   In a large saucepan sweat some small diced onions, grated carrot and some celery (the flowers are good) (this is called mirepoix or soffrito)and some garlic in a little vegetable oil until soft but slow so they are not coloured, add the stock and the squash and zap with a hand blender.
6. 6
   Check the seasonings, I like to add fresh blk pepper and a little fresh grated nutmeg.
7. 7
   Serve with crusty bread or whatever else you are having.