This soup is hearty and delicious, serve it with crusty bread on a winter’s day.
Finely chop the onion, garlic, carrot and celery, then gently fry them in a little olive oil in a soup pot.
While the onion mixture is cooking peel and chop the pumpkin into small half inch sized pieces. Add the pumpkin to the pot with the thyme and sage. Stir through then add the stock. Cover and simmer for 40 minutes.
If the pumpkin is completely cooked, season the broth with salt and pepper, then use an emersion blender to blend until completely smooth.