Pumpkin Soup      


I large onion finely diced
1 large potato finely chopped
The flesh of 1 pumpkin diced after removing the skin and seeds
1 tub of creme fraiche or double cream
1 pint chicken or vedgetable stock

In a heavy bottomed saucepan, fry the onion for 3 mins on a high heat. Add the potato and pumpkin. Stir and cover with greaseproof paper and/or a lid. Cook on a low-medium heat until the potato becomes soft. Add stock and cook for a further 15 mins. Liquidise until it blends into a soup. Add water as needed to get the consistency you want. Season and add the creme fraiche. Stir through, cook for 5-10 mins and serve. You can add some sweet chilli sauce to give it some color and zing.