The pumpkin for this soup is first roasted in the oven with some olive oil and a little honey to give it a unique aroma. Together with the butter-soft, roasted garlic this delivers an irresistibly full flavour.
Peel and finely grate the ginger. Peel and dice the shallots. Combine
Heat the butter and remaining oil in a large saucepan. Add the shallots and sweat them for a few minutes. Deglaze with white wine and simmer for a little to reduce. Remove the skins from the roasted pumpkin and garlic and add to the saucepan. Coarsely mash and add the stock. Bring everything to a boil and simmer for a few minutes. Purée finely with a stick blender, stir in the remaining double cream and season with salt, pepper, nutmeg and chilli flakes.
Divide the pumpkin soup among bowls and serve garnished with a dollop of ginger cream and some toasted pumpkin seeds.
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