ASDA part of the Wal-Mart family

• 800g pumpkin or butternut squash
• 1tbsp olive oil
• 1 large onion, finely sliced
• 1.5 litres hot vegetable stock
• 1 bay leaf

1 Cut the pumpkin in half, scoop out the seeds, then cut off the skin. Cut the flesh into chunks. (If planning to serve the soup in the pumpkin, slice off the top and scoop out the flesh and seeds.)

2 Heat the oil in a pan and gently fry the onion for 10 minutes, until soft but not browned. Add pumpkin and cook for 3 minutes.

3 Add the stock and bay leaf and bring to the boil. Simmer for 20 minutes, until the pumpkin is tender. Remove bay leaf and whizz the soup in batches in a food processor, until smooth.

4 Return the soup to a clean pan, heat gently and check seasoning. Add more stock or water if the soup is too thick, and serve with muffins