My own pumpkin soup recipe.  For variety, replace chicken stock with coconut milk, and then garnish with coriander for a subtle Asian taste... yummo!

750g pumpkin, chopped (I prefer to use butternut, kent or jap - just so long as it's not stringy)

50g butter

2 large onions, finely chopped

3 cloves garlic, crushed

4 cups chicken stock

2 tablespoons tomato paste

2 tablespoon grated parmesan cheese

1/3 teaspoon paprika

salt and pepper, to taste

dollop of sour cream (optional)

Chop the pumpkin into large cubes, discarding the skin and seeds.

Sweat the onion in butter in a large saucepan until the onion is clear and the mixture is fragrant (approx 3 minutes).

Add the pumpkin, garlic and paprika and sweat for 1 minute.

Add chicken stock and tomato paste, cover and simmer for 20 minutes (or until the pumpkin is tender).

Using a hand blender, blend ingredients to form a soup consistencey.

Serve sprinkled with grated parmesan cheese (and dollop of sour cream - optional).

Serves:  4.

Difficulty:  Easy (don't let the "sweating" put you off!).