Roasted pumpkin and carrot soup

Peel and cut pumpkin and carrots into pieces and put in a oven tray. Coat with oil, salt and pepper.

Cut the onions (peel on!) in half and put on the tray skin side up. Cook the vegetables in the oven for 20 minutes at 225 degrees.

Add the garlic (unpeeled) and roast for another 10-15 minutes, until the vegetables are soft.

Peel onions and garlic and put the vegetables in a saucepan together with hot water and the stock cube. Blend until smooth.

Add cream and check the seasoning (if the soup is a bit too thick for your liking, just add some more hot water).

Enjoy with some crispy croutons!