Serves : 6 Prep/Cooking Time : 65 mins
Tip : Why not make some extra and put it in the freezer for when you need a quick and filling lunch or supper?
Using a large saucepan, melt the butter with the oil until bubbling and fry off the onion on a low heat making sure they do not colour but are softened
Add the chunks of pumpkin and cook on a low/medium heat for 5 minutes, stirring occasionally
In a separate pan, boil up 3 pints of water with the Knorr Stock pot and then add this to the pan containing the pumpkin
Continue to cook for a further 10 minutes on a gentle heat until the pumpkin is soft then pour this into a liquidizer and blitz until smooth