Best pumpkin soup recipe

Peel and deseed the pumpkin. Cut into 4cm pieces.

Heat olive oil in a stockpot on medium heat. Add onion and garlic. Cook, stirring occasionally for about 3 minutes, or until soft. Cook, stirring for 30 seconds.

Add stock and pumpkin to the pot. Season. Increase the heat to high and bring to a boil. Reduce to low and simmer, uncovered, stirring occasionally, for 30 minutes, or until pumpkin is very tender. Remove from heat. Cool slightly.

Blend soup, using a stick mixer or immersion blender until smooth. Return the soup to low heat and add enough water to reach your desired consistency. Stir on low heat until hot. Season.

Divide the soup into bowls. Serve drizzled with cream and serve with freshly ground black pepper.