Method

1. Chop the pumpkin into 6 segments and scrape off all the seeds, place into a large roasting tray drizzle with a little oil and season lightly and place into a hot oven 200c fan for 30 to 40 minutes or until soft and tender, once cooked pull out of the oven and leave to cool slightly.
2. In a large saucepan pour in a small amount of olive oil add the onion carrot celery leek and garlic, sweat down on a medium heat until all the vegetables are soft without caramelising.
3. Add the pumpkin, pour in the vegetable stock, and bring to a good simmer leave to cook for 20 minutes.
4. Remove from heat, spoon in the peanut butter, mix well.
5. Leave to cool for 5 to 10 mins and blend until smooth.
6. Season to taste serve with some chunky buttered bread .