Ingredients

For the Soup
2 tbsp olive oil
2 onions , finely chopped
1kg pumpkins or squash
700ml vegetable stock or chicken stock
Salt and freshly ground black pepper

Method

Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from the middle, discard or you ca n set them aside if you want to bake/roast the seeds to eat or dry them to save a plant later.
Using a sharp knife and a spoon, carefully hollow out the pumpkin removing the flesh, and roughly chop.
Leave 2cm of flesh all around the inside and try not to pierce the skin. Heat the olive oil in a large pan, cook the onions on low for 10 minutes until they are softened and lightly golden-brown.
Add the pumpkin flesh, season with salt & black pepper.
Cover the pot with a lid and cook for 30–40 minutes until the pumpkin is golden and cooked right through, remember to stir occasionally to stop the base from burning.
Add the stock to the pan, bring to the boil then simmer for 10 mins.
Remove from the heat and allow to cool slightly.
Use a hand-blender or processor to purée until it is smooth, return the soup to the pan.

To serve the soup inside the pumpkin:
If you want to serve the soup in the hollowed out pumpkin, preheat the oven to 170ºC/335ºF/Gas 3.
Pour the soup into the pumpkin shell, put the lid on top and place onto a large baking tray.
Cook in the oven for about 30 minutes, to bring the soup up to temperature.
Then carefully remove from the oven and serve the soup in the pumpkin at the table on a heat-proof mat.