I am a true fan of anything pumpkin, especially soup. And, as you will learn I am very passionate about my vege garden. So to cook a meal from the produce of my own garden is nothing short of perfect satisfaction for me. You may get the gist of this little passion of mine for the sheer fact that I regularly photograph my veges as they grow, and what I cook with them. My children used to shake their heads at me in confusion over my sanity, but now they are just used to it; it’s just a weird normal for them that their mum photographs her food. My son asks why I bother putting so much effort into the presentation of my food. My dear son: you do not need a reason in life to enjoy doing something, you just enjoy it or you don’t, however large or small that thing may be. And much to his dismay, and probably wishing by now he hadn’t asked at all, I continue on with a little more home-grown philosophising. And as well my dear son: it is not the end result that should measure your satisfaction, it is the act of  enjoying the process of each step, taking each step  as it is for the important part it plays in the process; miss or rush a step and you miss out on something great. Just enjoy the process of whatever you do as much as you enjoy the outcome.

I hope you enjoy my recipe.

1 pumkin cut into roasting size cubes :: 3 spanish red onions quartered :: 4 cloves of garlic whole :: good splash of olive oil to cover – about 1/4 cup :: Roast in a hot oven, around 210 degrees till the veges have a nice caramelised colour

While the pumpkin is roasting add to 1 litre of vegetable stock 1 tbsp of dijon mustard, and 1 tbsp of honey. Once the pumpkin has cooked let it cool before adding it to a saucepan over a low heat. Add about 1 cup of the stock mixture and blend with a stick mixer. Gradually add the rest of the stock mixture until you have the desired thickness. Water can be added if further thinning is required. Take off the heat and serve. My personal preference is very thick and served with a dollop off sour cream and fresh chives form the garden. Enjoy!