So clever.... and Pumpkin & Cheese Soup

Yes, there is some "seriously" clever people out there in the world. Which makes me realise (again) that I really don't know anything!!

For instance... I never, ever thought of placing a whole pumpkin in the oven, baking it soft and THEN peeling it etc. to make pumpkin soup - how clever! And then adding cheese to the pumpkin - double clever and simply delicious!

Quick and easy!

So, not to waste another minute, I took one of my pumpkins, from my own veggie patch (if I might add) and tested it out. How could I not!

You will need:

* 1x medium size pumpkin
* 4 - 6 Laughing Cow Cheese Wedges
*  +- 2 cups Veg or Chicken Stock

1. Take 1x whole, medium size pumpkin and pop it in the oven at 100degC for about 45min      -1 hour (or until a knife can easily be pushed through the skin)... but not totally soft!

I wrapped mine in foil, but it isn't necessarily.

2. When the pumpkin has cooled down enough, cut it, peel it and take out the seeds. Place the rest in a pot with about 1 1/2 - 2 cups of vegetable or chicken stock. Cook until very soft.

3. Switch off the stove and take the pot off the heat. Using your hand processor, mix the pumpkin until a smooth, thick-ish consistency.

  3. Now it's time to add in the "Laughing Cow" white creamy cheese... I add in about 4 - 6           cheese wedges to a medium size pot of pumpkin soup! I LoVe cheese.

4. That's it! Now it is ready to serve.