Ingredients for 4 servings

1 kg pumpkin, peeled, seeds out, chopped into chunks
2 tbsp olive oil
2 finely chopped onions
salt and pepper to taste
1 tsp nutmeg
250ml double cream

Heat the oil in a large sauce pan and add in the finely chopped onion. Stir until onion is soft.
Add the pumpkin to the pan and cook for 10 minutes, stirring occasionally.
Pour water in the sauce pan and bring to a boil,then simmer for 10 minutes until the pumpkin is soft.
Pour the cream into the pan, season with nutmeg, salt and pepper and then puree with a blender.

Serve the pumpkin soup with walnuts and blue cheese or…just with some pumpkin seeds!