This is a lovely way to make use of any leftover pumpkin.A warming soup that is perfect during the fall. Roast the seeds from the pumpkin for a great topping.
1 medium butternut squash or small pumpkin
1 tablespoon thyme leaves, chopped
1 ½ – 2 litres stock (chicken or vegetable)
1 onion, chopped
2 cloves garlic, finely chopped
5 potatoes, peeled and cubed
Small knob of butter
Salt and pepper
In a heavy-based saucepan, heat a little olive oil, add the butter and the chopped onion, garlic and thyme, then add the potatoes season with salt and pepper and allow to cook on a medium heat for about 10 minutes until the onions are beginning to soften. Heat the stock in a separate pan.
Meanwhile peel the squash or pumpkin, remove the seeds and cut into chunks. Add to the onions and potatoes, toss around and continue to cook on a low heat for 5-10 minutes, then add the hot stock, bring to the boil and then allow to simmer gently until the vegetables are cooked through approximately 15-20 minutes.
Liquidise until smooth, add more stock and adjust the seasoning if necessary.