500 g pumpkin, peeled, deseeded and chopped
25 g butter
1 medium onion, peeled and finely chopped
1 liter chicken stock
salt and freshly milled black pepper
Begin by melting the butter in the saucepan, then add the onion and soften it for about 8 minutes. After that add the chopped pumpkin then give everything a good stir and season with salt and pepper. Put the lid on and, keeping the heat low, allow the vegetables to sweat gently and release their juices – this should take about 10 minutes. Next, pour in the stock and simmer gently for about 20 minutes.
When the soup is ready, pour it into a food processor or blender and blend it to a purée, leaving a little bit of texture – it doesn't need to be absolutely smooth. You will probably need to do this in 2 batches.