Ingredients (serves 6):
2 onions
140ml cream
700ml vegetable stock
1kg pumpkin
Scoop out the pumpkin innards, separating the seeds but retaining them for later.
Peel the skin and cut the flesh into small chunks.
Dice the onions and fry them until they are translucent.
Make up the stock and add the pumpkin cubes and onion, then simmer until they are soft enough to blend.
Blend the mixture and add the cream, then serve.