Method

Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from middle and discard.
Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. Roughly chop the scooped-out pumpkin flesh.
Melt the butter in a large pan and add the onions. Cook the onions until they are softened and golden- brown.
Add the pumpkin flesh and season, to taste. Increase the heat to medium and cover with the lid. Cook for 40 – 45 minutes, stirring occasionally to prevent the base from burning.
Add the stock and bring to a boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth.
Return the soup to the pan and bring to a low simmer and cook for a further half an hour.
Forty-five minutes before serving, preheat the oven to 170C/335F/Gas3.
Pour the soup into the hollow pumpkin shell and stir to combine.
Place the reserved pumpkin ‘lid’ onto the pumpkin and place onto a large baking tray. Cook in the oven for about 45 minutes, to bring the soup up to temperature.