This is a lovely, creamy soup that makes the most out of a fairly under-used vegetable.
- 400g fresh pumpkin
- 100ml double cream
- 1 onion
- 1 clove of garlic
- 1.5 litres chicken stock
- Few sprigs of fresh thyme
- Salt and pepper
- Olive oil
Finely chop the onion. Mince the garlic clove. Dice the pumpkin into chunks.
Fry the onion and garlic in a little bit of olive oil until soft, about five minutes. Add the pumpkin and cook for another minute or so.
Add the stock, the thyme sprigs and the salt and pepper.
Bring to a simmer and cook for half an hour. Blitz until smooth and creamy, and then simmer for another half an hour.
Before serving, stir the cream through the soup but don’t bring it to a boil.