One of Jo’s favourites, this lovely autumnal soup can also be made with butternut squash.
- 1 medium onion, chopped
- 2 tbs of coconut oil or butter
- 500g of cooked, mashed pumpkin
- 1 tsp of salt
- 1 tsp sugar
- 1/4 tsp ground nutmeg
- 750ml hot chicken or vegetable stock
- 125ml double cream
Gently brown the onion in the coconut oil or butter. Add the mashed pumpkin, together with the salt, sugar, nutmeg and pepper. Slowly add the chicken or vegetable stock and heat thoroughly, but do not allow to boil. Pour into a tureen and add the cream. Sprinkle with feta and parsley, to serve.