I large onion, kept whole but peeled
I largish potato, peeled (gives fabulous texture)
I butternut pumpkin, or 2 kilograms of Queensland Blue or Japanese pumpkin, peeled and cut into large cubes.
2 chicken stock cubes, or 1 quantity home made chicken or turkey stock
Salt and pepper to taste.
Sour cream or yoghurt and chopped chives to garnish
Place all the ingredients into stockpot and simmer until cooked through.
Allow to cool a little.
Mash with potato masher. Allow to cool a little and put mixture through a blender or food processor for a silky, smoothe finish.
Heat before serving.
Garnish with sour cream, or yoghurt, topped with chopped chives.
Does not freeze well. Can be prepared in advance