Kabocha pumpkin potage

Prepare the pumpkin and potato: Peel, deseed and chop 1kg kabocha pumpkin into bite size chunks. Slice 1 potato into 5mm thick rounds.

Cook onion, pumpkin and potato in butter: Heat 30g of butter in a large saucepan. Slice half of the onion, then gently cook the onion for 5 minutes until soft but not caramelised. Add the pumpkin and the sliced potato to the pan and continue to cook for 8-10 minutes, stirring occasionally until the potato and pumpkin are soft.

Create a purée: Pour 600ml stock into the pan and bring to the boil. Turn the heat down and simmer until the vegetables become soft enough to smash with a fork. Then purée with a hand blender or a food processor.

Add milk and seasoning: Put the soup back into the pan and add 200ml of milk and season with salt and pepper. Reheat the soup. Add more milk if needed to reach your preferred consistency.

Serve and enjoy: Taste for seasoning, adjust the amount of salt and pepper. Serve with chopped parsley, croutons or pumpkin seeds. Enjoy warm.