1/Peel the pumpkin or butternut squash and scoop out the seeds
2/Chop the flesh into chunks place the pumpkin, butter and onion into a roasting tray and roast in a pre-heated oven at 180 dgrs for approx. 35 mins or until the pumpkin and onion are soft and caramelised .
3/Melt the butter in a large pan then add the onion, cook for three – four mins until golden. before adding the pumpkin and season lightly with a little salt and pepper. Pour in a good splash of dry white wine and cook until it has bubbled away to leave a syrupy glaze over the pumpkin. Add the bay leaves and 800ml of the stock then bring to the boil.
Drop in the Parmesan rind and simmer gently uncovered for about 10-15 minutes, until the pumpkin is completely tender. Remove the pan from the heat and leave to cool a little. Discard the Parmesan rind then blend the soup with a handheld blender or in batches in a food processor until smooth.
If you like you can pass the soup through a blender for a smoother finish.
Adjust the consistency and flavour of the soup with salt, pepper, more stock and double cream to taste.