You will need :
1 L of vegetable stock
1 tablespoon of sugar
2 tablespoons of potato starch or corn starch
5 tablespoons of double cream
100g of butter
To taste : Parsley, coriander, nutmeg
To make a cream of pumpkin soup, first peel the pumpkin
Cut the flesh into large cubes, of equal size if possible
Make up a litre of (vegetable) stock
Place the cubes of pumpkin in a large pan and add the stock until they are just covered.
Add a tablespoon of sugar
Leave to boil for about 45 minutes
When the pumpkin is cooked, you should be able to easily spear a cube with the point of a knife.
Blend the mixture (using a hand blender)
To get a thicker consistency, you can add two tablespoons of potato starch or cornflour diluted in water.
To make the soup more creamy, add 5 tablespoons of crème fraiche and 100g (3.5oz) of butter.
Add salt and pepper and just before serving add a sprinkle of fresh parsley, coriander or nutmeg, depending on your preference.