Rustic pumpkin & parmesan soup recipe

Ingredients

• 2 brown onion, diced
• 1 litre vegetable stock
• 1.5 kg peeled pumpkin, Cracked black pepper cut into chunks
• 1 cup thickened cream
• 1 medium sweet potato
• ½ cup shredded parmesan peeled, cut into chunks cheese
• 1 large carrot, peeled
• Oil

1. Add splash of oil to camp oven, add onions and cook for 2 minutes.
2. Add pumpkin, sweet potato, carrots and vegetable stock, stir then cover and simmer for 20 minutes.
3. When all vegetable are soft, roughly mash into a rustic puree then stir through cream and sprinkle with parmesan cheese before serving.