Pumpkin soup

With Halloween just around the corner, this is the obvious way to use up all the pumpkin flesh that comes out of the lantern.

Because pumpkin is a fairly sweet squash, kids have no problem eating up, so make a big pot of it and freeze it in batches for no-fuss suppers.

Prep & cooking time:

Prep time: 10 mins

Cooking time: 30 mins (incl blending time)

Ingredients:

• 1 pumpkin weighing about 1 kilo, peeled and diced
• 1 large onion, diced
• 1 large potato, peeled and diced
• 1 litre chicken or vegetable stock
• 150 ml single cream
• 2 tbsp olive oil
• Salt and pepper
• Handful pumpkin seeds, toasted

Method:

1. Sauté the onion in oil until golden
2. Add the pumpkin and potato, stir for a minute then pour on the stock
3. Bring to the boil and then turn down to a gentle simmer for 20 minutes or until the pumpkin is tender
4. Transfer to a blender or food processor and blend until smooth
5. Return to the pan, check for seasoning and stir in the cream
6. Serve with a sprinkle of pumpkin seeds on the top and plenty of crusty bread, or toasted cheese scones