Venezuelan pumpkin cream soup (Crema de auyama)

1. Peel the pumpkin, remove the seeds and cut into 3 cm cubes.

2. Melt the butter in a large pot and soften the finely chopped onion in it for 6 minutes, then add the crushed garlic and fry for 1 minute.

3. Add the pumpkin, pour in the chicken stock, bring to the boil and simmer for 20-25 minutes until the pumpkin is completely tender.

4. Blend with a stick blender until silky smooth, then stir in most of the cream; season with grated nutmeg, salt and pepper.

5. If too thick, loosen with a little stock; if too thin, boil uncovered for a few minutes.

6. Ladle into bowls, drizzle the remaining cream on top and serve with toasted bread croutons or a little fresh queso blanco.

Tip: Venezuelan auyama is a very sweet, orange-fleshed squash – Hokkaido or butternut gives an equally creamy, velvety soup.