Someone enjoyed my Pumpkin Soup a little too much on the weekend!
If you want to enjoy yourself just as much, here is the recipe:
2 large onions (or leeks)
3 chicken stock cubes
1 cup cream
1 tpsn brown sugar
1 tpsn cumin
1/2 tpsn nutmeg
Peel pumpkin, cut into small pieces and place into a large saucepan. Add peeled and sliced onions (or leeks), peeled and chopped potatoes, crumbled stock cubes and water. Bring to the boil, reduce heat; simmer uncovered, 25 minutes or until the vegetables are very soft and tender. Puree in blender or food processor. Return puree to saucepan add cream and season with salt and pepper. Bring to the boil, stirring, then reduce heat and simmer for a further 5 minutes.