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Pumpkin soup too

Half a pumpkin, diced.
6 cloves of garlic.
1 largeish onion.
Few sprigs of fresh thyme and rosemary.
Olive oil.
1 can of coconut cream.
Water or milk to thin to required consistancy.
Fresh parsley and ground paprika, for garnish.

First off, heat your oven up to 200C, and place pumpkin, garlic, herbs, onion (chopped into largish chunks) and olive oil into a roasting dish. Roast until all the ingredients are soft (about 3/4 of a hour). Puree the whole lot of it in a blender until smooth (don't forget to squeeze the tasty contents of the roast garlic into the mixture, and discard it's skin). Now throw the pureed yummyness into a pan, and add the coconut cream. Simmer for a little while and add water or milk to thin down to whatever consistancy you prefer. Season with salt and pepper to taste, and serve garnished with sprigs of parsley and a sprinkling of paprika. And maybe some garlic bread. Lovely.

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