Chilly months are the time for soups not salads and home-made soups win hands down. And you don’t need to be a Masterchef to do it.

We picked up a Pumpkin for $2.49, a couple of onions, a carrot from the garden and some potatoes.

Peeled and chopped and thrown into a stock pot. Add some stock and a sprinkle of herbs and bring it to the boil. Leave it simmering until the vegies have softened up and then blend with a stick blender and it’s good to go.

Served up with some garlic bread and the belly gets full and warm.

Deeeeeeelicious.