BY REQUEST: Easy pumpkin soup for Jane

Requested by the lovely Jane:

Pumpkin Soup
Olive oil
Brown onion
1 garlic clove, crushed
1.5 teaspoons cumin (ground)
1.2kg butternut pumpkin
1 litre chicken or veg stock

Heat olive oil in large saucepan (heavy based if you have one). Gently cook onion for 5-6 minutes, or until translucent and golden. Add cumin and garlic, stir and cook for a minute.

Add pumpkin (peeled and coarsely chopped) to the pan. Stir, then add the stock. Simmer until pumpkin is soft, then set aside to cool.

Blitz in the blender or with a stick blender until smooth.

Serve with crunchy bread. You might like a dollop of natural yoghurt or cream on top too!