Pumpkin Soup

30 g unsalted butter
1 onion, finely chopped
2 cloves garlic
750 g peeled pumpkin, seeded
2 cups chicken stock
2 cups water
salt and freshly ground black pepper
cream (optional)

Melt the butter in a large saucepan and sauté the onion and garlic, until soft, without colouring. If adding spice, add now and fry very gently for a minute or so. Add the pumpkin, chicken stock and water. Bring slowly to the boil and simmer, covered for about 15 minutes, until the pumpkin is tender.

Cool slightly and purée the mixture in several lots, using a food processor or blender, or by rubbing through a sieve. Season with the salt and pepper, to taste. Add a little more chicken stock or water if necessary to make a good consistency, depending on the pumpkin. Swirl in a little cream, if liked. Reheat gently and ladle the soup into bowls