Pumpkin Soup

Remove the skin and seeds from the pumpkin and cut the flesh into large cubes. Heat the oil in a heavy-based saucepan or flameproof casserole, add the potato and cook gently until golden but not brown. Add the onion and garlic, mixing them with the potato dice. Add the stock, then the pumpkin, and the sage. Bring to the boil, reduce the heat, cover and simmer gently for 20-25mins, until the potatoes and pumpkin are both soft.

Pour the mixture into a blender or food processor to a smooth cream.Return to the pan and heat through. Swirl in the creme fraiche and spoon the soup into bowls.Sprinkle the grated cheese on top, and serve the croutons separately.