This huge and abundant vegetable has a sweet, rich and creamy taste and is so simple to cook with.
I made this soup with some homegrown onions and garlic, threw in a pinch of cinnamon and grated nutmeg, along with a spoon of bouillon and boiled it all up together.
It really is that simple. I cooled it quickly (for my very impatient 2 year old!) by adding some milk which thinned it down a bit too.
I will also add that I made this with pumpkin that had been in the freezer since last year (it can take me a while to get things done!) So dont worry if you have limited time – veggies keep in the freezer for ages so just bung them in there and get them out to make into soup when your cupboards are bare – perfect!