Bowls

• 2 tbsp olive oil
• 2 onions, finely chopped
• 1kg pumpkin-  peeled, deseeded and chopped into chunks
• 700ml vegetable stock or chicken stock
• 150ml double cream

• STEP 1

  Heat 2 tbsp olive oil in a large saucepan, and gently cook 2 finely chopped onions for 5 mins until soft

• STEP 2

  Add 1kg chopped pumpkin, to the pan, then cook for 8-10 mins, stirring occasionally until it starts to soften and turn golden

• STEP 3

  Add 700ml of stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is soft

• STEP 4
Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender

Finally, serve with warm, crusty bread in a bowl of your choice..