Pumpkin soup

 Ingredients:

1kg of pumpkin diced 

2 onions quartered

1L of boiling water 

1C milk 

4 tablespooon of corn flour 

For serving: 

milk

shaved parmesan cheese 

pepper 

coutons/toasted bread 

Method: 

1. Roast pumpkin and onions in onion on highest heat setting  until charred 

2. Transfer to large stock pot and boiling water and boil for 20 mins until soft. 

3. Puree with a stick blender until smooth. 

4. In a small bowl, mix milk with corn flour and add to soup mixture. Heat on low flame until soup thickens, 

5. Pour a little milk before serving, garnish with parmesan, pepper and croutons or toasted bread.