Preheat oven to 200c. Cut the top off and hollow out 4 mini pumpkins
then pop in the oven
drizzle with oil
season & sprinkle with thyme. Roast for 20 mins
when cooked turn oven down and keep warm. Whilst they are roasting add 1 onion (chopped) to a pan and sweat for 10 mins until translucent in a good knob of butter. Then add 500g (ish) of peeled and diced squash or pumpkin flesh (works well if you have been carving large pumpkins already or use the pre cut stuff in supermarket) add to the pan
along with 750ml (ish) of stock. Bring to the boil then simmer for 30 min
add some more thyme
season well and then blitz until smooth(I sometimes add a tsp of maple syrup too
for a touch of sweetness) when everyone is ready place the pumpkin on each plate
fill with soup and then add some large chunks of Cashel blue cheese. Serve