Perfect for Autumnal days and a wonderful way of using seasonal pumpkin or butternut squash. Adding clotted cream makes this soup even more memorable.
Preheat the oven to 180c
Cut off the skin and cut your pumpkin or squash into large chunks, place in a roasting dish along with the carrots, season and drizzle with olive oil.
Roast for 30-40 minutes until the flesh is soft.
Meanwhile add a 2 teaspoons of olive oil to a pan and soften the onions over a medium heat. After 5 minutes add the crushed garlic and chopped sage and stir for a minute or two until fragrant.
Once the pumpkin or squash is cooked add to the pan and stir to combine with the herbs, onions and garlic.
Pour in the chicken stock and allow to boil for 5 minutes.
Take off the heat and using a stick blender or food processor blend until smooth.
Return to a low heat and stir in the clotted cream until combined and creamy.
Serve with crusty bread.