Pumpkin soup

I don't know about the rest of you, but in our house pumpkin soup is a winter staple.  And it really matters which pumpkin you choose with which to make the aforesaid soup.

I don't rate butternut pumpkins at all, and the Japanese varieties are a bit tasteless - much better to choose a Queensland Blue (which is as hard as iron and a devil to peel, but worth it), cut into chunks, and roast it - skin and all for at least three quarters of an hour.  When it's cool enough to handle, peel it, and put into a pan with some sautéed onion, add water - more than you think you will need, some vegetarian stock powder, and cook at a steady simmer for about 15 minutes, blitz it and serve.

It's really very filling, so don't get too carried away and serve with too many extras.  If you eat meat, some bacon bits would be good, or grated parmesan maybe.

So there you go - I didn't mean to write a full recipe, but it's one of the easiest soups to make - just be sure you choose the right kind of pumpkin !!!