Pumpkin Soup

I have made this soup 2 to 3 times. Pumpkin is generally inexpensive all year round and now being winter, having pumpkin soup with toasted, warm bread is one of the most comforting dinner you can have.

1.5kg pumpkin*, peeled, seeded and chopped

1 onion, roughly chopped

1L chicken or vegetable stock

1/2 tsp ground nutmeg

1/2 cup of cream (optional)

black pepper and salt to taste

Place pumpkin, onion and stock in a large saucepan. Bring it to the boil and reduce heat and simmer for 20 minutes.

Allow mixture to cool slightly. Transfer mixture to a blender and puree in batches. Return the soup to saucepan**. Stir in cream, nutmeg, salt and pepper and cook until heated through. Serve with fresh crusty bread.

*Use Kent, Japanese pumpkin or butternut pumpkin (if you prefer a nutty and creamy soup)

**I used a stick blender and so I just blend it in the saucepan.