A dish that never gets old, pumpkin soup is both easy to prepare and just the thing for those chillier autumn days. While many like to use Hokkaido, which has the advantage that you don’t need to peel it before cooking, you’ll find butternut squash has a texture that’s a little more delicate. Hokkaido sometimes makes the soup a little mealy, says pumpkin farming specialist Daniela Gamb. Whichever variety you prefer, here’s what you need for four servings – or 2 litres – of a classic pumpkin soup. \- 500 g pumpkin pulp\- 1 onion\- 4 tbsp butter\- 3/4 l vegetable stock\- 1/8 l cream\- 100 g crèm…