Roasted Pumpkin and Tomato Soup

700 g of pumpkin

500 g of tomatoes - red, yellow and tiger

1/4 bunch of fresh oregano

500 mll of vegetable stock

one garlic clove, sliced

an onion, diced

1 tsp. of chili powder

salt and pepper

olive oil

Cut pumpkin into chunks and tomatoes in halves. Place them in an oiled baking dish. Drizzle with olive oil, sprinkle with salt and pepper, top with fresh oregano. 

Roast at 200C for 30-40 minutes. Let cool and remove the skins. 

In a large pot saute garlic and onion. Add pumpkin and tomatoes, pour in the stock, season with chili and bring to boil. 

Blend the soup. Check the seasoning and reheat.