- 1 tablespoon olive oil
- 1 large brown onion peeled and sliced
- 750 gram pumpkin peeled and chopped
- 1 litre GF chicken stock
- In a large frying pan, heat the olive oil.
- Sauté onion and pumpkin until golden.
- Season with cracked pepper.
- Add the chicken stock plus 1 cup (250ml) water.
- Over a medium heat, gently bring to the boil, then cover, reduce heat and simmer for 30 minutes.
- Cool for 10 minutes, then use a stick blender to purée.