Roasted Pumpkin Soup

• 2 pumpkins
• 2 onions small
• sea salt
• pepper
• olive oil
• 1 bunch fresh thyme
• 1 leek chopped
• 3 3/8 cups chicken stock preferably homemade
• pumpkin seeds optional

1. Preheat the oven to 220 degrees Celsius.
2. Cut pumpkins in half and place them in a tray with the sliced side up.
3. Add the unpeeled onions and eason with salt, pepper, olive oil and thyme leaves. Bake for 45 minutes.
4. In a pan, pour a little olive oil and add the leeks. Saute until tender.
5. Remove the pumpkin from the oven and, using a spoon, remove the pulp and place it in a pot.
6. Remove the outer skin of the onion and add them to the pot. Add the chicken broth and bring the mix to a boil.
7. Mince the ingredients well and season to taste.
8. Serve plain for kids, and add a pinch of freshly ground nutmeg and toasted pumpkin seeds for the adults.

pumpkins, onions, salt, pepper, olive oil, thyme, chicken, pumpkin seeds optional

Taken from www.yummly.com/recipe/Roasted-Pumpkin-Soup-895833 (may not work)