2tbsp Olive oil
2 onions, finely chopped
1kg pumpkin, peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
150ml double cream
Salt and pepper
Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Pour 700ml vegetable or chicken 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.
Pour 150ml 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. The soup can now be frozen for up to 2 months.
For a garnish add toasted pumpkin seeds or croutons or both!
You can also drizzle with more olive oil or extra cream
If you find yourself with the most enormous pumpkin you have ever seen (and yes that has happened) and your soup pot isn’t big enough, prepare the pumpkin as above but roast in the oven instead along with olive oil and maybe a splash of honey, then you can make your soup in batches, adding extra stock as required.