Preheat the oven at 200*C for 10 mins.
Drizzle little oil on the diced pumpkin and roast for 20 mins.
In a cooker, sauté onion, garlic and roasted pumpkin, until soft.
Cool and blend with vegetable stock, add salt and boil.
Our hot, winter special, immunity boosting
Pumpkin and thyme soup is ready.