Perfect for Veganuary
From the Field Kitchen
Pre-heat your oven to 180°C. Cut your pumpkin into wedges & scoop out the seeds. Roast in the oven for around 45 minutes.
Allow to cool then scoop out the flesh. Meanwhile, slice the onions and fry on a low heat until soft & beginning to slightly colour.
Peel & chop your garlic & add to the pan with the cinnamon. Cook for 1 minute. Add the pumpkin and water & blend. Season to your liking and add a splash of cream if you like. Enjoy!
Mark Price, Groobarbs Field Kitchen