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Pumpkin makes a very delicious soup, golden in colour with a delicate yet distinctive flavour. It’s lovely sprinkled with chopped parsley and served with garlic bread.

SERVES 6

1 kg (2¼lb) pumpkin (weight includes skin and pips)

15g (½oz) butter

1 tbsp olive oil

2 large onions, chopped

2 large garlic cloves, crushed

1 litre (1¾ pints) vegetable stock

salt and freshly ground black pepper

150ml (5fl oz) single cream or crème fraîche

Cut the skin off the pumpkin, scoop out the seeds and cut the flesh into even-sized pieces.

Heat the butter and oil in a large saucepan, add the onions and cook, covered, for about 5 minutes, then add the garlic and pumpkin and cook for a further 5 minutes.

Pour in the stock, season and bring to the boil. Cover and simmer until the pumpkin is tender (about 20 minutes).

Blend to a glorious golden purée, then add the cream and a splash more water to thin it if necessary.

Reheat gently then ladle into bowls and serve.