Pumpkin Soup

Ingredients
4 tablespoons olive oil
2 onions finely chopped
1 kg of pumpkin or squash peeled deseeded and chopped into chunks
700 ml vegetable stock
Creme fraiche 
Handful pinenuts toasted
Sea salt and freshly ground pepper

Method
Heat 2 tbsp olive oil in a large saucepan, then gently cook 
the onions for 5 mins, until soft but not coloured
Add the pumpkin/squash to the pan, then cook for 8-10 mins, stirring occasionally until it starts to soften and turn golden
Add the veg stock
Season with salt and pepper
Bring to the boil until soft
Puree with blender or food processor 
Add creme fraiche and blend again
Toast the pinenuts in a dry frying pan and add as a lovely garnish to the top
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