Recipe: roasted pumpkin and tomatoes soup
Cut pumpkin into large chunks and tomatoes in halves. Place them in an oiled baking dish. Drizzle with olive oil, sprinkle with salt and pepper, top with fresh oregano. Roast at 200C for 30-40 minutes. Let cool and remove the skins. Heat one tbsp. of olive oil in a large pot, saute garlic and onion. Add pumpkin, pour in the stock and bring to boil. Blend the soup. Check the seasoning and reheat.