1. Combine pumpkin, onion, stock, salt and pepper in a large pot and bring to the boil. Reduce heat and simmer for 30 minutes until pumpkin is tender. Puree in batches until smooth then return back to the cooking pot.

2. Pan-fry pears and oil over a medium heat for 3 minutes until soft. Add maple syrup and cinnamon. Toss pears until sticky and golden.

3. Reheat soup and ladle into bowls. Top with some of the pear and serve.

Teresa Cutter