TOMATO & PUMPKIN SOUP

Paul & I saw this listed as a Special at a local cafe and were intrigued so asked the owner if it was Tomato Soup and Pumpkin Soup or Tomato & Pumpkin Soup.  It was indeed Tomato & Pumpkin Soup and sounded so different that we had to give it a try.

So, I don't actually have measurements for this as I was trying to remember how the owner told me she made it and I sort of made up the rest but I will list the ingredients and tell you how I made it. 

Butternut Pumpkin
1 x Can Chopped Tomatoes
Onion (sliced)
Fresh Tomatoes (sliced)
Basil
Salt & Pepper to Taste
Stock

Cut up the pumpkin and take off the skin.  Place in a casserole dish.  Pour the can of chopped tomatoes on top of the pumpkin then add the sliced onions.  We were told to add brown sugar here to get a sort of caramelise effect but as we don't eat sugar I deleted this step.
Place the freshly sliced tomatoes on top of the onions and cover with lid or foil.

Bake in a hot oven until pumpkin is soft.

Take out of the oven and leave to cool slightly.  Mash or place in blender and blend (I actually added 1 can of Chickpeas at this stage).  Transfer to a pot, add stock, basil, salt & pepper to taste and a little cayenne pepper.

Simmer for 10-15 mins then serve hot.