You need to have this delightfully warming pumpkin soup on hand when autumn rolls around and there are pumpkins aplenty. It works just as well with dense orange squashes like butternut.

Slice the top off the pumpkin to make a lid, scrape out the seeds and stringy bits and carefully scoop out 1kg of flesh for the soup. (Use a separate piece of pumpkin if you prefer.) Sauté the ...