Put the oil in a large pan with the onion and pumpkin scrapings. Fry until the onion is softened

Add the stock, bring to the boil then let simmer for 10 minutes until the pumpkin is well cooked

Puree the whole lot

This basic recipe can be jazzed up in many ways. Look through my profile for my other squash soups. You can add apple or pear, spice it up with some chillies, add beans, lentils or bacon, add other veg such as a potato and a couple of carrots to the mix. You can freeze it into icecube trays before adding the milk and use a handful of cubes in with your other ingredients - I very often make soup with frozen vegetables. Endless possibilities