|800 g||‘Hokaido’ pumpkin|
|1 l||vegetable stock|
|some||dill,fresh or dried|
Wash the pumpkin and cut into pieces. Put in pot with water and vegetable stock and bring to the boil.
Cook the pumpkin in the stock until the pumpkin pieces are soft. Puree with a hand mixer, add the cream and the dill.
Season to taste with salt and pepper.