1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash , unpeeled weight

1 onion, sliced (white, brown, yellow)

2 garlic cloves , peeled whole

3 cups (750ml) vegetable or chicken broth/stock , low sodium

1 cup (250 ml) water

Salt and pepper

Cream to serve

Cut the pumpkin into 3cm / 2.25” slices. Cut the skin off and scrape seeds out. Cut into 4cm / 1.5” chunks.

Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t quite cover all the pumpkin. - Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.

Remove from heat and use a stick blender to blend until smooth.

Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).

Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!