Roasted pumpkin (squash) soup

1 butternut pumpkin (about 1 kg, peeled, seeded and chopped)
2 medium onions - peeled and quartered
2 tbsp coarsely chopped garlic
2 tbsp olive oil
2 tbsp maple syrup (or honey)
salt/pepper to taste
800 mL chicken stock
2 tbsp tomato paste

Mix together the olive oil, maple syrup and chopped garlic. Arrange pumpkin and onion on an oven tray, and coat the pieces with the olive oil/ maple syrup/garlic mixture. Place in a medium oven (175 'C, 350 'F) for 30 min, or until pumpkin/onions have softened and turned golden.

Place the roasted pumpkin, onion and the syrupy leftovers from the oven tray into a large saucepan. Add the chicken stock, tomato paste and salt and pepper. You can also use extra maple syrup if you like a sweet flavour. Bring pan contents to the boil and cook for 10 min. Allow to cool a little, then transfer to a blender and puree the soup.