Soup is always a hearty, warm choice for a cold winter night. If you use seasonal vegetables such as pumpkin and red peppers, this makes the soup even more special, whether it is for the holidays, a party or a big family dinner. Making soup from scratch doesn't have to be complicated and time-consuming, and you can have a vat of this savory creamy soup in under an hour, ready to eat.
Heat olive oil until slightly steaming in a large saucepan. Add the onions and saute until soft.
Add the pumpkin, potatoes and red pepper. Cook for about 10 minutes.
Throw in the chicken stock, pepper and sugar. Continue to stir and cook for an additional 30 minutes on low to medium heat, until the vegetables are tender.
Use a hand mixer, stick blender or regular blender (depending on what you have) to blend the soup until creamy. Add the cream and cook for an additional 5 minutes on low heat.
Serve with toasted bread slices, a garnish of chives and sour cream or croutons.