Butternut pumpkins are super value for money and so easy to turn into a delicious creamy soup. You can also use other pumpkins like Jarrahdale or Kent.
Heat the oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes.
Stir in the curry powder and cumin and stir 1 minute more.
Add stock, pumpkin and salt and pepper. Bring to a boil and reduce to a simmer. Partially cover the saucepan and simmer 10 minutes until the pumpkin is just tender.
Working in batches if necessary, puree the soup in a blender (or do it directly in the saucepan with an immersion blender. Reheat before serving!