australian NZ VEGAN Mofo #10 - beautiful soup

I love a good, rich butternut pumpkin soup. Not the watery canned type, but one made from scratch. It's pretty easy and quick to make, so here's how you can do it too. You will need;

half a butternut pumpkin
5-6 cups of water
veggie stock powder
ginger (if you want but not necessary)

Firstly, cut up the pumpkin into slices and remove the skin. Grease a baking tray or dish and place the slices on then season with salt and pepper. Make sure the pumpkin is well oiled so that it doesnt burn or crisp up. Cook at 180 for 20 mins, then turn and cook the other side for another 15. The pumpkin should be slightly brownish but not burned.
On the stove fill the saucepan with the water and veggie stock and add the pumpkin. Medium heat boil for about 10 mins so that the pumpkin starts falling apart.
Pour the almost-soup into the blender and pulse about 10 times. Be careful that you don't get burned if the blender spits up some soup. (You can add the ginger before pulsing if you choose to do so)
This will make a nice thick soup but if you like your soups a bit thinner just add more water.
Serve with fresh bread or croutons or toast.