It almost 2 years since I wrote this post with a recipe for pumpkin soup. After a long, hot summer we are finally experiencing some slightly cooler days.

Like all of my cooking escapades there is plenty of room for variation. A couple of days ago GMan was baking a couple of loaves of sourdough bread so I decided to make use of the oven being on to roast the pumpkin while the oven was heating up to the temperature required for the bread.

Pumpkin wedges brushed with a mix of balsamic syrup and olive oil.

After roasting the skin peels off easily.

A pot of deliciousness.

We had soup for dinner and there were another 10 serves to go in the freezer for future meals.

It was a productive kitchen day as I had also made a new batch of spreadable butter, deyhdrated the pumpkin seeds and some root ginger which had been in the freezer for a couple of years and GMan made the bread.