Easy pumpkin soup

Winter has come and what better way to spend a chilly evening than in front of the TV with a bowl of hot soup? The Big Kahuna loves pumpkin soup but sometimes after a long day, you just can't be bothered with preparing a complicated meal. This soup is very easy to make. You can even prepare the pumpkin a day ahead. The Big Kahuna has a tip to bring out the pumpkin flavour even more - put the pumpkin out in the sun for a few hours and roast it in the oven for about 15 minutes.

Easy pumpkin soup: serves 4-6

2 tbsp olive oil

1 kg pumpkin, chopped (I used butternut)

1 onion, diced

1 litre vegetable stock

1 tsp nutmeg

200 ml pure cream (thin)

salt and pepper

1. Heat oil in a big pot, add onion and nutmeg and cook until soft/transluscent.

2. Add pumpkin and cover for fifteen minutes. Make sure you occasionally stir to avoid the pumpkin from sticking to the pot.

3. Add stock and cover for another ten minutes.

4. Remove from heat and let cool for five minutes.

5. Blend the soup in batches or use a stick mixer until thoroughly creamed.

6. Put it back on low heat and stir in cream and season to taste.

7. Serve with croutons/slices of your favourite toasted bread. Drizzle some virgin olive oil and top with a few basil leaves. Bon appetit!

Note: This is the vegetarian version. You can substitute vegetable stock with chicken stock if you prefer.