Preheat the oven and line with baking paper.

Cut the pumpkins, scoop out the seeds, peel and cut up into chunks. Cut the onion into quarters. Place the pumpkin, onion & garlic onto the tray, drizzle with olive oil and sprinkles of salt. Roast for 30 - 40 minutes or until the onion is browned and the pumpkin is soft.

Put the baked ingredients into pot add the vegetable stock, white wine vinegar, white miso paste heat a little longer and then blend into a creamy consistency using a stick blender. The recipe called for a blender and I have a good one but I find the stick blender less of a hassle.

I always top most of my soups off with some herbs from the garden. Thyme, basil or chives work well.

Make some croutons or crusty bread or have as is.

I added a dollop of coconut milk after blending and added for a garnish, however you can also add some natural greek yoghurt.