1 Pumpkin (peeled, deseeded and chopped into chunks)
3 cups vegetable stock
1 pinch Black Pepper
1/2 cup of light cream
Preparation
Heat 2 tbsp olive oil in a large saucepan, then gently cook onions (finely chopped) for 5 mins, until soft but not coloured.
Add pumpkin (peeled, deseeded and chopped) to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Pour vegetable stock into the pan, then season with pepper. Bring to boil, then simmer for 10 mins until the squash is very soft.
4. Pour the light cream into the pan, bring back to boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan.
