Pumpkin soup with roast garlic and thyme
We roast the pumpkin and garlic until soft and golden, sweet and nutty.
We cook the onion in olive oil until soft and then add the roasted pumpkin and garlic and flavour it with bay leaves and thyme.
We then add the milk and miso broth mixture and simmer gently. The bay leaves are removed and then the soup is pureed til velvety smooth.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Defrost fully before reheating. Empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally until piping hot.