Pumpkin Soup

Cut pumpkin into medium- sized chunks. Microwave on high power for 5–7 minutes or roast in the oven at 180ºC (355ºF) for 30 minutes until soft. Remove the pumpkin skin and dice into small pieces.

Heat butter in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes until golden. Add pumpkin, water, cream, salt, simmer for 30 minutes until pumpkin is soft.

Mash the soup with a potato masher, adding a little more water if you like a thinner consistency. Add toasted pine nuts and black pepper before serving.