Stress free soup - roast pumpkin with crispy garlic and Urrah!

Roast 1 medium pumpkin and a few skin-on garlic cloves in a 200°C oven for 35-40min. No need to peel the pumpkin as the skin can be easily peeled off after cooking.

Heat 1L of vegetable or chicken stock in a pan. 

When the pumpkin is ready, liquidise in batches combining stock, pumpkin and the garlic squeezed out of its skin. 

Place the soup in a clean pan and add stock until you have a creamy consistency.

Fry in a little oil thin slices of garlic to garnish and serve with a lug of Urrah to complete the taste!