Pumpkin
Soup
 
Ingredients
4
tbsp
olive oil
 
2
onions,
finely
chopped
 
 
1kg
pumpkin,
peeled,
deseeded
 
and
chopped
 
into
chunks
 
 
 
700ml
vegetable
stock
 
or
chicken
stock
 
 
142ml
double
cream
Heat
2 tbsp
olive oil
 
in
 
a
large
saucepan.
Cook
onions
 
for
5 minutes
until
soft.
Add
pumpkin
 
and
cook
 
for
10 minutes.
Stir
until
soft
 
and
golden.
 
Pour
 
700ml
vegetable
stock
into
 
the
pan.
Season with salt and pepper.
 
Bring to the boil,
then
simmer
 
for
10 mins
until
 
the
pumpkin
 
is
very
soft.
 
Add
cream
to
 
the
pan
 
and
bring back to the boil.
Purée
with
 
a
hand blender.