Chop the onion and cook on a low heat in a little vegan butter. If you have a soup maker or slow cooker you can add the chopped onion and put the butter in at the very end of the cooking process.

Chop the pumpkin into small cubes and add the stock. Bring to the boil and reduce the heat to a very slow simmer until the pumpkin is soft. This will take around 20 minutes. Blend the soup using a blender or processor. It also works with a potato masher for a chunkier soup. I used a little ground spice to sprinkle but you could also add fresh herbs or croutons.