Pumpkin soup

Ingredients

• 2 tbsp olive oil
• 2 onions, finely chopped
• 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
• 700ml vegetable stock or chicken stock
• 150ml double cream

Directions

1. Heat the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured.
2. Add the pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
3. Pour the stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
4. Pour the double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve.

Notes

The soup can be frozen for up to 2 months.