Pumpkin Soup

1 brown onion, peeled, wedged
600g pumpkin, peeled, cut into chunks
400g potatoes, peeled, cut into chunks
1 litre vegetable stock
2 fresh bay leaves, or dried if fresh unavailable.
4 whole peppercorns
Cream to serve

Place onion, pumpkin, potatoes, stock, bay leaves and peppercorns in a large saucepan and bring to a gentle boil.

Simmer uncovered, until potatoes are soft, you may need to top up with water if too much liquid evaporates.

Remove bay leaves and puree with stick blender until smooth.

For extra smooth soup you can pass it through a fine sieve.

Serve with cream and freshly ground black pepper and sea salt