Happy Halloween

Pumpkin Soup

Ingredients
1 kg pumpkin, peeled, deseeded and cut into large chunks
2 large potatoes, quartered
1 litre boiling chicken stock
50 g unsalted butter
2 tablespoons olive oil
2 large onions, finely sliced
250 ml milk
sea salt

Method
Put the pumpkin and potatoes in a large saucepan, add chicken stock or boiling water to cover, then simmer until tender, drain, reserving the cooking liquid.

Heat the butter and oil in a frying pan, add the onions and fry until softened and lightly golden. Transfer to a blender or food processor, then add the pumpkin and potatoes. Blend, adding enough milk and cooking liquid to make a thick puree.

Transfer the puree to the saucepan and stir in enough stock to make a thick, creamy soup. Add salt to taste, reheat without boiling, then ladle into heated soup bowls. Top with sour cream, nutmeg and a few pumpkin crisps.