What you need:

1 Onion ( peeled and diced)
1 Carrot  (peeled and diced)
1 Stick of Celery (chopped)
1 litre (4 1/4 cups) of Chicken Stock (you can use a stock cube if needed)
1/2 a medium Pumpkin
1tbsp Double Cream
2 tsp Honey

What you do:

Bring the stock to a simmer in a saucepan, and add the onion, carrot and celery. Continue to simmer for a further 20 minutes
Add the pumpkin, and simmer until soft (approx. 20 minutes more)

Remove from heat.

Add 1 tbsp Double cream, and 2 tsp Honey, and stir well.

Pour into bowls while hot and eat with plenty of crusty bread.

Drizzle a little cream on top with a teaspoon (if you feel like being fancy) and top with a sprig of parsley or a couple of chives.

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