1 kg (2 Ib) pumpkin
60 g (2 oz) butter
1 onion, chopped
4 cups (1 litre) chicken stock
3/4 cup (185 ml/6 fI oz)cream
1 Peel the pumpkin and chop into chunks. Heat

the butter in a large pan, add the onion and cook gently for 15 minutes, or until soft.

2 Add the pumpkin and stock and simmer,
covered, for 20 minutes,
or until the pumpkin is tender. Allow to cool a little, then process in batches in a food
processor or blender until smooth. Return the soup to the pan.

3 Stir in the cream and stir over low heat to heat through. Season with salt and pepper to taste. If you like, swirl in a little more cream to serve.

HINT: If you have time, bake your pumpkin and onion, then transfer to a i pan, stir in the stock and cream and heat through.