| | Directions | | Cut the pumpkin into quarters or eights; scoop out the seeds and fiber, then peel and roughly chop the flesh. Heat the oil and butter in a large, heavy-based saucepan until it is foaming. Peel the potatoes and cut into cubes. Add the onion and cook gently, stirring frequently, until it is softened but not colored. Add the pumpkin, garlic, and potato cubes and cook gently, stirring frequently, for another 5 minutes. Pour in the stock, add the cinnamon, season with salt and pepper to taste and bring to a boil. Half-cover the pan and simmer for 30 minutes or until the vegetables are soft. Pour soup in batches into a food processor and process until smooth. Pour back into pan. Add the cream. Reheat as necessary. If the soup is too think add some water. Decorate with a swirl of cream and some ground black pepper. |
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| Ingredients | | - |  | 1 pumpkin (4 lbs) |
| - | | 4 tablespoons olive oil |
| - | | 2 tablespoons butter |
| - | | 2 garlic cloves, roughly chopped (large) |
| - | | 1 onion, chopped |
| - | | 2 starchy potatoes |
| - | | 4 cups vegetable stock |
| - | | 1/4 teaspoon ground cinnamon |
| - | | 1/2 cup heavy cream |
| - | | salt and pepper |
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