I know it sounds odd. But I had it in a restaurant and it was STUNNING, and the chef gave me the recipe 
Tops! So here it is! It is an unusual soup, but absolutely ‘delish’.
1x butternut pumpkin
1/2 x brown onion
1 tsp garlic
1/4 cup caster sugar
1 tsp ground cumin
1 ltr chicken stock (homemade always best I think!)
4 rashers bacon
Dice pumpkin and onion, slice bacon, and put everything into an oven tray. Cover, and bake for 1 hour at 180degrees C. Remove foil/lid, and bake at 220degrees for 20 minutes, then puree.
Yum!
I used to eat this back in my creamy dairy days but hadn’t ventured into trying it dairy free until my genius husband satisfied my craving and made it up And it’s brilliant! And so, so simple.
I make snow pea, chicken pasta – but you can use whatever you like obviously. Pumpkin/pine nut also works well. Whatever!
Brown chicken pieces and set aside.
Using dairy free marg (eg nuttelex) fry off half a finely chopped onion and 1 clove garlic, also finely chopped. When onion is browning, add a dash of white wine and let it settle.
Add 1 tblspn plain flour, then slowly add soy milk (I use BONSOY for everything, the taste is so mild) until it has thickened to a consistency that you are happy with. Add the chicken back in, cooked pasta and snow peas….
season with pepper and “whalllaaaa”. It’s yummy and creamy
