Especially for Linda:
The flavour of this soup will vary depending on what kind of pumpkin you use - jap, butternut, golden nugget - so try them all!
30g unsalted butter
1 onion, finely chopped
2 cloves garlic
1/4-1/2 tsp favourite spice, like curry powder, coriander or cumin (optional)
750g peeled pumpkin, seeded
2 cups chicken stock
1 cup water
sea salt & cracked black pepper
snipped chives & other herbs to garnish
Melt butter in large saucepan & sauté onion & garlic until soft, without colouring.
If adding spice, add now & fry very gently for 1 min or so.
Add pumpkin, stock & water.
Bring slowly to boil & simmer, covered, for about 15 min until pumpkin is tender.
Cool slightly & purée mixture in several batches using food processor or blender (hand blender works well).
Season with salt & pepper to taste.
Add little more stock or water if necessary to make good consistency, depending on pumpkin.
Swirl in little cream, if liked.
Reheat gently & ladle soup into bowls.
Garnish with chives & chopped parsley or coriander leaves, if liked.