Heat oven to 180-200C
Place the pumpkin cut into medium sized chunks drizzled with Balsamic vinegar and popped onto a baking tray.
Add garlic & herbs in a baking dish.
Drizzle with olive oil a splash of balsamic vinegar and add a cup of the veggie stock, salt & pepper.
Bake until the pumpkin is soft and cooked through.
Remove from the oven and place into a blender with the remaining stock or put straight into a pot and stick blend with the rest of the veggie stock and hey presto.
Easy tasty healthy pumpkin soup.
