2 onions

142ml cream

700ml vegetable stock

1kg pumpkin

 

Remove the pumpkin innards and separate the seeds and reserve this. Peel the skin and cut the pumpkin into small chunks. Dice the onions and fry them until they are translucent, then make up the stock and add the onions and pumpkin, simmering until the vegetables are soft. Blend the mixture, add cream, and serve.