Pumpkin Soup

Instructions

1. Halve the pumpkin, scrape out the seeds and fibres with a spoon and cut away the skin with a sturdy knife. Cut the flesh into even 2 cm dice, you want 250 g of prepared pumpkin.
2. Melt 10 g of butter in a small heavy saucepan over a low heat. Add 1 finely chopped small onion with a pinch of the salt and sweat gently for 8 minutes, stirring, until translucent and sweet but not browned. Stir in 1 crushed garlic clove and cook 1 minute more until fragrant.
3. Tip in the diced pumpkin and 0.25 tsp of thyme leaves, raise the heat to medium and stir for 2-3 minutes so the pumpkin takes on a little of the butter.