Add water and pumpkin to a medium sized saucepan. Bring to the boil and then reduce to a simmer.
Cook, with lid on for 8 minutes or until pumpkin is tender.
Take saucepan off heat, add milk and stir well. Pour into blender and process until smooth.
Notes
Serve with a dollop of Greek style yoghurt, sour cream or vegan sour cream. <strong>Milk</strong>: I used almond milk for a creamy soup, you could also use rice milk OR full or skim dairy milk for a vegetarian option. <strong>Stock</strong>: Use animal product free (like Massel brand) for vegetarian and vegan recipe.
Recipe by @OmNomAlly at https://omnomally.com/2012/02/27/5-ingredient-tuscan-pumpkin-soup/