Roasted Pumpkin and Parsnip Soup

1/4 of a Pumpkin, sliced skin on, seeds removed
3 to 4 carrots, chopped
6 medium parsnips, chopped
1 large white onion, quartered
Olive oil
Salt and cracked black pepper
2 litres vegetable stock

Preheat the oven to 180°C
Place all the vegetables onto a baking tray, drizzle wet a little olive oil to coat all sides then add the salt and pepper, again on both sides.
Place onto the tray and bake for approximately 1 hour or until soft and cooked through.
Cool and then add to a large saucepan, I leave the skin on.
Pour in the stock and blitz until smooth with a stick blender.
If it is too thick just add more stock until you have the consistency you like. This is meant to be a thick rich soup.

Serve with bread or tortilla, or just on its own.
Great comfort food, you will love this!

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