Pumpkin Soup

Steps

1. 1
   Heat the oven to 200°C. Toss the pumpkin cubes with 2 tbsp of the olive oil and a little salt and spread them in a single layer on a lined tray.
2. 2
   Roast for 30–35 minutes, turning once, until the cubes are soft right through and caramelised at the edges — this browning is where the soup’s depth comes from, so don’t crowd the tray.
3. 3
   Meanwhile, melt the butter with the remaining oil in a heavy pot over medium-low heat and cook the onion for 8–10 minutes until soft and translucent, without colouring.
4. 4
   Add the garlic and ginger and stir for 1 minute until fragrant.
5. 5
   Tip in the roasted pumpkin, pour in the hot stock and simmer gently for 10 minutes.
6. 6
   Take the pot off the heat and blend with a stick blender until completely smooth; for a silkier texture, pass it through a sieve.
7. 7
   Stir in most of the cream and the nutmeg, then season with salt and pepper. If it is too thick, loosen with a splash of stock or water — it should coat a spoon but still pour.
8. 8
   Reheat without boiling, ladle into warm bowls, swirl in the remaining cream and scatter with the toasted pumpkin seeds.