- Ingredients
- 2 table spoons olive oil
- 2 onions, finely chopped or blended
- 1 pumpkin chopped into chunks (remove the skin, seeds and nasty stuff inside)
- 700ml vegetable or chicken stock
- 150 ml double cream
Heat the olive oil in a large frying pan
Add the onions and pumpkin and gently cook for 12 mins, until soft.
Pour the stock into the pan,
Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the cream into the pan, bring back to the boil.
blend the soup for a smooth consistency, otherwise the pumpkin will takes on an unpleasant texture
Season with salt and pepper.
Add thyme, garlic & parsley OR curry powder and garlic OR fried bacon OR a combination of these according to your preferences.
