An old favourite –everyone has their own favourite version, so if you don’t have a recipe, here is a good one for you. Enjoy!
1 tbs olive oil
2 medium brown onions, diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1kg peeled, deseeded, butternut pumpkin-
cut into 2.5cm pieces
1L (4 cups) vegetable stock
125mls (1/2 cup) thin cream (optional)
Salt & ground black pepper, to taste
Heat the olive oil in a large wide-based saucepan over medium heat.
Add the onions and cook for 4 minutes or until softened.
Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic. Add the pumpkin pieces and stir to coat well in the spice mixture.
Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.
Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth. Stir the cream through the soup (if using) and season with salt and pepper.
Serve with warm bread.