This is the perfect way to use up the pumpkin flesh if you have made a jack o lantern. Discard the seeds and pulp and chop the flesh. The soup makes a very good lunch or supper if served with the Cheesy Hot Dog Twists
30g butter
1 large onion, sliced
500g pumpkin or butternut squash
salt and freshly ground black pepper
freshly grated nutmeg
500ml vegetable stock
large pinch dried tarragon
100ml milk
To serve: Greek Yoghurt
Melt the butter in a large pan. Add the onion and fry gently until soft and transparent. Stir in the pumpkin cover the pan and cook gently for 10 minutes.
Pour in the stock and tarragon. Season with salt, pepper and nutmeg. Simmer gently for 30 minutes.
Puree in a liquidiser or food processor and return to the pan. Add the milk and bring back to the boil. Serve with a dollop of Greek Yoghurt on top.
Pumpkin Soup