Falling leaves, crisp sunny days, log fires, long country walks- there is so much to love about autumn in southern Australia. A simple hearty soup with crusty bread is another of autumn’s pleasures, and this pumpkin and thyme soup is so easy and delicious you will want to enjoy it all year round. Simply add a whole small pumpkin (peeled, deseeded and chopped), to a large saucepan with 2 onions (peeled and roughly chopped), chicken stock (the liquid should completely cover the pumpkin by about 1-2 inches) and and a handful of fresh thyme leaves. Simmer until the pumpkin is completely cooked through. Remove from heat and allow to cool slightly before blending in batches with a dash of fresh cream. Return to low heat, season generously and serve, topped with a drizzle of cream and a sprig of thyme. Enjoy!