Saute 1 chopped onion for 5 minutes
Add 1kg of chopped pumpkin and cook for 10 minutes
Add 1L of vegetable stock and cook for 15 minutes, simmering with the lid on.
Once tender, blend, blend, blend until smooth and return to the saucepan.
Pour in up to 300ml of cream (as much as you would like, I chose 200ml) and reheat
At this point, the recipe calls for sage oil (that you have made) and sage sandwiches, but I voted for some toasted sourdough and a spoonful of sage pesto.
I wonder if the trick to the soup is cooking the pumpkin without the stock for the first 10 minutes - maybe a hint of caramelisation?