1kg pumpkin, peeled, deseeded and chopped into chunks
700ml vegetable or chicken stock
150ml double cream
Crushed walnuts, for garnish
Fresh coriander leaves, for garnish
Method
Heat 2 tbs avocado oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 mins or until soft.
Add the pumpkin to the pan and cook, stirring occasionally, for 8-10 mins until it starts to soften and turn golden.
Pour in the stock and season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 10 mins or until the pumpkin is very soft.
