1.5kg Pumpkin - peeled, seeded and diced into small cubes
150g Potatoes - peeled and diced into small cubes
3 tablespoons rapeseed oil (or olive oil)
2 small onions (preferably red) - peeled and finely chopped
2 garlic cloves - peeled and finely sliced
4 large sprigs fresh marjoram
1-2 dried chillies - chopped
Salt and ground black pepper
1 ltr chicken stock (or vegetable)
Heat the oil and butter and gently fry the onion until soft.
Stir in the pumpkin, potato, garlic and marjoram leaves. Cook for 1 minute.
Season with chilli, salt and pepper.
Add the stock - enough to cover the pumpkin.
Turn down the heat and simmer for 25 mins approx until pumpkin is tender. Add more stock if necessary.
Strain and save under half of the stock.
Pulse the remaining mixture until thick.
Return to the saucepan, add the saved stock, check seasoning and serve, with parmesan cheese if you wish.