I have a number of recipes for pumpkin soup on the website , curried pumpkin soup, (TMX31) roasted pumpkin and apple soup, (CC) lightly curried pumpkin soup,(CC) pumpkin and chickpea soup, (TM31) and now this party in my mouth healthy roasted pumpkin soup  (TM5) ?
Honestly that was what I thought when I tasted it today – the flavours just work ! Try it yourself and comment below and let me know

1 large butternut pumpkin cut in half unpeeled
1 large onion cut in half unpeeled
4 cloves of garlic
30g vegetable stock paste
600g water
1 heaped tsp turmeric (around 5g)
100g natural greek yoghurt
thyme
rosemary
salt
olive oil

Method

Place your halved butternut pumpkin on a baking tray lined with paper, scoop out the seeds and sinewy parts and throw away, place two cloves of garlic in each half of the pumpkin, and then place a half of the onion upside down so that the peel is showing on the outside.
Drizzle with olive oil, sprinkle with salt, rosemary and thyme
Bake at 180 FF for around 90 minutes until beautifully roasted.
Allow to cool down.
Peel the onion skin off and place onion flesh and garlic cloves into TMX bowl
Scoop out all the pumpkin flesh and place into TMX bowl
Add in vegetable stock paste, water and turmeric.

Cook for 10 minutes, temp 100 on speed 1

Blitz for 1 minute speed 3 increasing to speed 7

Add in yoghurt and cook for 1 minute, temp 100 on speed 1.

Blitz for 20 seconds speed 3 increased to speed 7

Serve and Enjoy