Wintertime is the ideal moment for some delicious creamy pumpkin soup. 

Peel 400g of red kuri squash (a butternut pumpkin will also work) and cut into large cubes. Chop an onion. Use olive oil to sweat the vegetables in a covered saucepan, together with a pinch of fresh thyme, one bay leaf, one garlic clove and some salt. 

Add 1 litre of water and bring it to a boil. Let cook for another ten minutes over low heat, saucepan uncovered. 

All done? Pour the mixture into a blender and blend for three minutes until smooth. Add three tablespoons of butter (or extra virgin olive oil, it’s up to you) and blend for another twenty seconds. 

Finish it with some pumpkin seeds (you can shortly roast them in a dry pan). Serve with some crunchy sourdough croutons of yesterday’s bread.