New Zealand Pumpkin Soup

Peel, deseed, and chop the pumpkin into rough chunks, then dice the onion finely.

Place the pumpkin chunks and diced onion into a large pot, cover with water, and bring to a boil over medium-high heat. Cook until the pumpkin is completely tender and easily pierced with a fork.

Drain and reserve the cooking liquid, then mash or blend the pumpkin and onion together until a smooth purée forms.

In a separate large saucepan, melt the butter over medium heat, then whisk in the flour and cook for one to two minutes to form a smooth roux.

Gradually pour in the milk while continuously whisking to prevent lumps, cooking until the mixture thickens into a creamy béchamel-style sauce.

Stir the pumpkin purée into the sauce, adding reserved cooking water gradually until the soup reaches your desired consistency.

Season generously with salt and pepper, then simmer the soup over low heat, stirring occasionally, to allow the flavours to meld together.

Ladle the hot soup into warmed bowls and serve immediately, optionally garnished with a crack of black pepper or a small knob of butter on top.