Finely chop one onion and gently fry in a small amount of oil until soft. Peel and chop pumpkin and put into a large pot. Pour over enough chicken or vegetable stock to cover pumpkin. Squeeze in juice from one orange. Bring to boil and gently simmer until pumpkin very tender. Puree and add salt/pepper, and extra stock if needed to thin soup. This also freezes well.
2 butternuts 1 granny smith apple 2 onions 2 table spoons butter 3 cups of boiling water teaspoon salt teaspoon curry 3 tablespoons flour 3 chicken cubes 1 cup milk 1 cup cream
Peal Butternut and cut in blocks ( or grate it- works better). Peal apple and grate. Cut onions and fry in butter and add curry. Add butternut and apple and fry a bit. Mix flour with bit of milk and add. Add boiling water to chicken cubes and add. Add left over milk, cream and salt.
Cook with lid on till soft. Put through blender or just mash a bit at the end. The longer it cooks the better it tastes.