Ingredients

" Half large Pumpkin
" 2 very large Onions
" Italian Herbs
" 2 TSPN Balsamic Vinegar
" Drizzle of Oil
" Salt and Pepper to taste
" Chicken Stock (3 Chicken Breasts, Onion Skins, pumpkin seeds and skin Salt and Pepper, 2 Litres Water boil until cooked - then strain)

Method

Place all ingredients (except chicken stock) in roasting dish and mix with fingers. Place in oven heated to 200 degres until soft. Process veges in batches in food processor until smooth. Add to liquid. Combine into big saucepan and heat through.

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