Great for everyday dinner, especially in winter and fall. Kids love it!
1 medium pumpkin or butternut squash
3 medium onions
1 l. water
100 ml. extra virgin Spanish olive oil
1 tsp salt
1 tsp white pepper
(you can add more seasoning at the end, depending on your taste)
Peel, remove seeds and roughly dice the pumpkin, do the same with the onions. Add them to the saucepan and cover with water. Cook on a medium heat for 40 minutes.
Remove the saucepan from the heat, add salt and pepper and liquidise with a blender, slowly add the olive oil and keep the blender on until it emulsifies (the soup changes to a lighter colour and shines).
Season again to taste and serve with multigrain bread croutons, crispy onions or crispy serrano ham on the top.