Cream of pumpkin soup

First clean and dice the pumpkin flesh. Chop the onion and garlic. As you will be blending it later, you don't need to chop it too finely.

Pour olive oil into a hot pan and add the chopped onion and garlic. Sauté until translucent, stirring regularly to prevent burning.

Add the pumpkin cubes, season with salt and pepper and pour in the vegetable stock. Cook over a medium heat for 20-30 minutes or until the pumpkin is tender.

When the pumpkin is soft, add the cream and blend with a stick blender (or you can use a blender). If the soup seems too thick, add a few drops of water.

Then put the soup back on the fire and bring back to the boil. Meanwhile, season with salt and pepper to taste.