pumpkin (or squash) soup is a great autumn or winter warmer and served with a hunk of good crusty bread or a slab of cornbread makes a cheap, nutritious and substantial meal
scoop out flesh or peel of the skin off and puree the flesh
with a food processor if you like a fine finish and texture
with a handmasher if you like a chunkier texture
gently cook the finely chopped onion in the butter until softened (do not allow to brown)
add the pumpkin puree and combine
slowly add sufficient stock until the required consistency is achieved. Some like it quite thin, but personally I prefer to add only a little stock and have it really thick and substantial
add grated cheddar to taste, stir to combine and simmer for 5 minutes
taste and season (freshly grated nutmeg is a wonderful addition)
serve with long slices of toasted baguette, drizzled with extra virgin olive oil and rubbed with a cut garlic clove
a little drizzle of double cream into each soup bowl adds a little luxery if preferred
instead of cheddar, try finishing the soup with a blue cheese. I like garlic baked pumpkin soup, and once it is in the bowls I drop pieces of either English Stilton or Dorset Blue Vinney, French Roquefort or the creamy textured Italian Gorgonzola in to it. But of course any great English blue cheeses should work
if the pumpkin flavour is too intense for you, or too sweet, you can mellow it out by boiling some peeled potatoes, puree them and combine into the soup
