chop up pumpkin, carrots and potatoes in small pieces.

finely dice garlic cloves and onion

place all above ingredients in a large saucepan with water. fill with enough water to be above the vegetables.

add the stock cubes pinch of salt and boil till all vegetables are soft and liquid has evaporated slightly.

with a hand held blender, blend the ingredients till get thick soup consistency and no lumpy vegetables. add butter and stir. serve