Pumpkin Soup

Ingredients

• 1 smallpumpkin, about 1kg
• 50 g unsalted butter
• 2 onions, chopped
• 1 clovegarlic, finely chopped
• 750 ml water, hot
• 500 ml chicken stock, hot
• 1 bouquet garni, (1 bayleaf, 3-4 parsley stalks, sprig of thyme, and a 5cm length of celery)

To serve

• 75 g unsaltedbutter
• 100 ml double cream
• 1 tbsp toastedpumpkin seeds
• drizzlepumpkin, oil, to finish        

Method

1. Heat the oven to 180C/160C fan/gas 4. Peel and halve the pumpkin, remove any seeds, and cut into large chunks. Transfer to an oiled roasting tin and cook uncovered until tender for about 40 minutes.

2. Melt the butter in a large saucepan set over a gentle heat and soften the onions, without colouring, for about 5 minutes. Add the garlic and cook for another minute.

3. Pour in the hot water and stock and bring to a simmer. Using string, tie the bayleaf, parsley stalks, thyme and celery into a small bundle and drop into the soup. Add the cooked pumpkin pieces and simmer for about 15 minutes. Leave to cool slightly and discard the bouquet garni.

4. Puree the soup in batches using a liquidiser or stick blender and sieve it to remove any fibres. Season well with salt and freshly ground black pepper and return the soup to the rinsed out pan.

5. Reheat the soup and gradually whisk in the remaining butter and stir in the cream. Ladle the soup between deep bowls, scatter with toasted pumpkin seeds, and finish with a drizzle of pumpkin oil.