1 medium pumpkin, or butternut squash
1 large white onion, chopped
2 garlic cloves, finely chopped
4–5 sprigs thyme
1 jar of Barbados Sauce
sea salt and freshly ground black pepper
Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes.
Put the pumpkin in a large pan with the onion and garlic. Strip the leaves from the thyme and add to the pan.
Pour in about 300ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp.
Blender the pumpkin pulp to a smooth consistency.
Add the jar of Barbados Sauce and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes.
Serve hot in bowls.