Instructions

1. Place the butter and olive oil into a large pot which will fit all of the ingredients later.
2. Add the onions and garlic, together with a large pinch of salt.
3. Sauté the onions and garlic over medium-high heat until they have softened slightly.
4. Add the pumpkin and potatoes.
5. Pour over just enough stock so that it only just covers the vegetables.
6. Simmer the vegetables over medium-high heat for about 30 minutes, or until the vegetables are cooked and tender.
7. Take the pot off the heat.
8. Blend the soup until you have a smooth mixture. I like to use a stick blender when making soups, but you can also use a jug blender, taking care when handling the hot liquid.
9. Return the pot to the stove (and return the soup to the pot if you are using a jug blender).
10. Continue simmering on medium heat.
11. If the soup looks too thick, thin it with some boiling water.
12. Taste the soup for seasoning.
13. Add some freshly cracked pepper and/or nutmeg to taste.
14. Ladle the soup into some bowls for serving.
15. Provide some double cream or crème fraîche for everyone to help themselves.