1 kg pumpkin 1/4 tsp cayenne
100g butter 1 tsp nutmeg
1 large onion Salt and pepper
1 pint veg stock Garnish: dill.
1 pint milk
Cut pumpkin in half, scoop out the seeds and roast in hot oven for about 45 mins (alternatively chop and peel pumpkin). Fry chopped onion in butter for five mins, then add pumpkin and cook for further five mins. Add the stock, cayenne (do not exceed stated dose, it is very hot!), nutmeg and S&P to taste. Simmer for 15 - 20 mins (or until pumpkin is soft if added uncooked). Add milk, blend and return to heat