Method 
1. Remove skin and seeds from pumpkin and cut into even sized chunks.
2. Heat oil and butter in a large saucepan over medium high heat. Add onions and cook 1-2 or until onions have softened. Add pumpkin and cook for a further 3-4 minutes, stirring occasionally. Add the stock and bring to the boil. Reduce heat to medium low and cook, covered for 30 minutes. Remove from heat; cool slightly.
3. Using the StickMaster, process until smooth.
4. Reheat until soup is hot. Serve with cream and extra ground black pepper if desired.
This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.
