Chop up pumpkin, carrots and potatoes into small cubes.

Finely dice garlic cloves and onion.

Place pumpkin, carrot, potato, onion and garlic cloves into a large saucepan with water. Fill with enough water to be just above vegetables.

Add the stock cubes and a pinch of salt. Boil until all vegetables are soft and liquid has evaporated slightly.

With a hand held blender, blend the ingredients until you get thick soup consistency and no lumpy vegetables. Add in the butter and stir thoroughly. Now serve with a side of buttered bread.