Creamy Pumpkin Soup

Ingredients: Serves 4-6

• 1.2kg pumpkin (roughly), skin removed and diced into cubes (swap for butternut squash if you can’t get hold of pumpkin)
• 1 onion, chopped finely
• 2 garlic cloves, finely chopped
• 750ml vegetable or chicken stock
• 250ml water
• 100ml double cream
• Salt & pepper

Method:

1. Cut the pumpkin in half, remove the skin and seeds, and dice into 4cm chunks
2. Place the pumpkin, onion, garlic, stock and water in a pot – liquid won’t quite cover all the pumpkin.
3. Bring to the boil, then reduce heat and simmer until pumpkin is tender – this should be about 10 minutes but you can check with a knife.
4. Remove from the heat and use a blender to blend until smooth.
5. Season to taste with salt and pepper, stir through cream just before serving – leave a little to drizzle on the top.
6. Top with some toasted pumpkin seeds and serve with fresh bread.