Creamy Roasted Pumpkin Soup

The temperatures are begining to drop here in Johannesburg :(. But the exciting news is that it is going to be soup season soon.....So to get me more excited I randomly made quite a tasty pumpkin soup. The nice part is you don't have to peal this pumpkin while it is dry (what a work out!). Try it out and enjoy:

Ingredients

½ a large pumpkin
3 tbsp Cream cheese
1 tbsp Butter
3 Spring onions chopped
2 tbsp chopped Coriander
250 ml veg stock (alt chicken or beef stock)
250 ml milk
1 potato peeled and chopped (or handful pasta shells)
Chilli flakes sprinkled
Pepper and salt to taste

Directions
1. Sprinkle salt and pepper over pumpkin place 1 tbsp butter in the centre of pumpkin. Cover with foil and place in a preheated oven till cooked and pulp is easy to scoop out of shell.

2. Place Pumpkin pulp in pot with 500mls vegetable stock and remaining ingredients. Mix well and bring to boil.

3. Once the mixture has boiled through and potato (or pasta is cooked), stir in cream cheese.

4. Place all ingredients into a blender and blend well.

5. Place soup back into pot and cook till it thickens to your desire add more milk if you would like to change the consistency.