300g - 400g piece of Pumpkin (I use Jap or butternut)

1 small brown onion, cut in half

1 small clove garlic

1 small potato

1 large celery stick (or 2 small), cut into about 2x 10cm lengths

Approx 3 cups chicken stock

To serve: your choice of cream, sour cream, herbs (parsley, chives or coriander) and pepita seeds.

1. Carefully remove seeds and skin from pumpkin. Discard skin. Cut the pumpkin into 3 pieces and cut each piece into 3 - 4 pieces.

2. Top & tail onion and remove skin, cut in half.

3. Top & tail the garlic clove and remove skin.

4. Peel the potato and cut in half.

5. Add the pumpkin, onion, garlic, potato and celery stick.

6. Add chicken to stock to almost cover the vegetable. The vegetables don’t need to be fully submerged, they will submerge as they soften and reduce into the stock, particularly the pumpkin.

7. Boil until the potato is really soft and falls apart when you stick a fork into it.

8. Remove the celery sticks and discard.

9. Allow to cool.

10. Blend with a stick blender until the soup is smooth. No lumps.

11. Ladle the soup into a bowl and top with your choice of cream, sour cream, herbs and pepita seeds.