Heat the oil in a saucepan and fry the onions for 5 mins over medium heat until soft but not coloured.

Add the pumpkin to the pan and cook for 10 mins. Remember to stir so it doesn’t stick and burn to the bottom of the pan.

Add the stock, cover and bring to the boil and simmer for 10 mins until the pumpkin is nice and soft.

Puree the soup with a stick blender and stir through the Elmlea.

Season to taste with salt and plenty of black pepper.

Serve with a swirl of Elmlea