The key is to use three different types of pumpkin, so that you don’t have a too dry one or a too wet one.
- 3 small pumpkin of different varieties, cut and peeled
- 1 clove garlic 2 potatoes, peeled and quartered
- 2 sticks celery chopped
- 2 onions chopped
- 1 litre good quality chicken stock
- 1 teaspoon sugar
- 1 teaspoon nutmeg
Place all ingredients in a large saucepan and top up with a little water if necessary.
Cook until vegetables are tender and then puree until smooth.