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Ingredients
Method
- 50g butter
- 1 chopped onion
- 1kg chopped pumpkin or squash
- 800ml veg stock
- 110g parmesan, chopped
- Salt and pepper
- Pumpkin seeds, toasted, to garnish
- Gently fry the onion in the butter until softened. Add the diced pumpkin, and fry for a few mins more, then pour in the hot veg stock and bring to the boil. Stir in the cheese, simmer for 10 mins, then season well.
- Blend with a stick blender until smooth, then strain through a sieve and heat until warmed through. Garnish with salty toasted pumpkin seeds, and serve with crusty bread.
30 mins
4 serving
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