The best tinned soup doesn’t come close to this simple yet stunning classic.

Ingredients

• 1kg Pumpkin, chopped into small pieces
• 500ml Chicken Stock
• 1 Large Onion, Chopped finely
• 2 Cloves Garlic
• 1 Tablespoon of lemon juice
• 250ml Water
• 100ml Thick Pouring Cream

Directions

1. Combine the pumpkin, water, stock, onion and garlic in a large pan.
2. Bring to the boil then reduce down to a simmer for a further 15mins or until the pumpkin is tender
3. Once the pumpkin is soft to the touch, use your handlblender to liquify the mix.
4. Or transfer it to a blender, but do it carefully and in small portions so as not to eject any out of the blender
5. Once the consitancy you desire has been reached heat the mix very slightly and thicken with the cream.
6. If you want to thin it out again just add a touch more chicken stock