Ingredients:

 500g of pumpkin
 1 onion
 500ml of chicken stock
 1 tsp sugar
 1 tbsp of cornflour
 1 1/2 tbsp of water
 150ml of cream
  50g of butter
  sea salt to season
  pepper to season
  1 dash of olive oil
  6 sage leaves

Method:

Cut the pumpkin into large pieces, place in a hot pan with a little olive oil for about 3 minutes until lightly coloured. Add the chicken stock, onion and sugar and simmer until the pumpkin and onion are cooked for about 15 minutes

Add the cream and bring to the boil, mix the cornflour and water together and stir in.  Allow to cool a little before placing in a liquidiser, with the butter for about 1 minute.

Return to the pan and add the sage, bring to the boil and season with freshly milled pepper and salt as necessary and finish with a drizzle of olive oil and a few sage leaves.