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Pumpkin Soup

• ½ a reasonable sized pumpkin,
• a medium-sized onion,
• a couple of large tomatoes,
• a tablespoon of butter,
• a pint of vegetable stock,
• 2 tablespoons of cream or crème fraiche,
• seasoning

Melt the butter and add the onion and pumpkin (de-seeded, peeled, roughly chopped). Cook gently for about 10 minutes, stirring frequently.

Add the tomatoes (chopped) and cook for a further 5 minutes. Add the stock and bring to the boil. Simmer for about 20 minutes, puree and season.

Stir in the cream or crème fraiche and serve immediately.