We caught up with local MasterChef contestant @ReeceHignell this week and he shared this simple pumpkin soup with us. It's an amazingly easy way to fill hungry bellies on a cold night. Who doesn't love pumpkin soup?

Enjoy and remember to share your creations @foodiesofYFC 

INGREDIENTS

1 whole pumpkin, deseeded cut into cubes with skin on 
1 Large brown onion, peeled and cut into quarters 
3 Garlic cloves, peeled 
3 Sprigs of thyme
2 tbsps Olive Oil
salt and pepper 500ml 
Vegetable stock 100ml 
coconut yoghurt

METHOD

Pre heat oven to 180C then place cubed pumpkin, onion and garlic into a baking tray. Season with thyme, salt and pepper then coat in olive oil then place into the oven for 50 to 60 minutes or until the pumpkin is soft and the onion is cooked through and roasted. Place the roasted vegetables into a large size pot, cover with stock then using a hand held stick blender, blitz until smooth (add more stock if needed). Bring the soup to the boil over a medium heat then add the coconut cream. Serve warm with a drizzle of coconut cream and some freshly ground black pepper.