Some friends gave us some pumpkins recently from their overly productive allotment. This soup is so easy to make and is best kept simple!
1 white onion
2 cloves garlic
400mls vegetable stock
1/2 tsp red chilli flakes
Salt and pepper
Crème fraîche (to serve – optional)
Finely slice the onion and fry in some oil on a low heat. Add the garlic and fry for a further few minutes. Peel and cube the pumpkin and add to the pan, along with the vegetable stock, chilli flakes and season well. Pop a lid on a simmer for 20 minutes until the pumpkin has cooked through. Once it has, blast it with a blender until smooth. If you fancy, serve with a spoon of crème fraîche.