Roast Pumpkin, Ginger and Mascarpone Soup

This recipe was inspired by a beautiful mystery box of veggies courtesy of Nicole. This lovely gift lead to a perfect but chilly weekend in the kitchen, spent cooking heart-warming soups! Below is one of the three created.

Olive oil
1 medium onion, chopped finely
thumb size piece of ginger, finely chopped
5 cloves of garlic, unpeeled, wrapped in foil with a few drops of oil
2/3 of a kent pumpkin, chopped into chunks
1 litre of veggie stock
125g mascarpone
a few sprigs of thyme
salt and pepper
extra water

Preheat oven to 180 degrees.
Sprinkle pumpkin with oil, salt and pepper. Place on a lined baking tray with the foil-wrapped garlic and roast until pumpkin is slightly coloured. Remove from oven and set aside.
In a large saucepan over medium heat, add a small amount of oil. When oil is hot, add onions and ginger and cook until onions are translucent. Add roasted pumpkin to saucepan. Remove garlic from foil and squeeze the roasted garlic from the skins, into the pan. Add enough stock and water to cover, and simmer for a further 20 minutes.
Use a stick blender to puree the pumpkin mix until smooth. Stir through mascarpone and thyme leaves and cook for a few more minutes. Serve hot with warm bread rolls.