1lb/400g pumpkin flesh (after it has been peeled and the seeds scooped out) – you will probably need a pumpkin that weighs about 3lb (1.2kg)
1 large onion peeled and chopped
8oz/200g peeled potatoes
1½ pints/850ml of vegetable stock
½ pint/275ml milk
Salt and freshly ground pepper to season
Optional carton of double cream
In a large saucepan cook the chopped onion in the butter until it becomes soft and transparent.
Cut the pumpkin flesh into small chunks and add to the saucepan along with the potatoes. Cover the pan and cook slowly for 20 minutes until the vegetables are soft.
Add the stock, milk, and the salt and pepper and bring to the boil and simmer for 10 minutes.
Liquidize the soup until it becomes a purée then pour back into the pan and simmer without boiling.
A swirl of cream can be added to the soup as it is served.