Pre-heat oven to 180C. Peel, de-seed and roughly chop pumpkin. Roughly chop carrots. Cut Onion into Wedges

Place vegetables and Garlic into a roasting pan, lightly coat with olive oil and season with Salt & Pepper. Roast for 30 mins or until pumpkin is cooked.

In a large saucepan heat Chicken Stock until simmering. Add Vegetables and blend until smooth with a hand blender. Gently simmer for 10 mins

Serve with a swirl of cream and some crusty bread