Pumpkin Soup

INGREDIENTS (Serves 8) For the soup: ◆ 1 large pumpkin, halved ◆ 2 tbsp olive oil ◆ 1 white onion, chopped ◆ 2 garlic cloves, chopped ◆ 150ml dry white wine ◆ ½ tsp ground coriander ◆ ¼ tsp ground cumin ◆ 1250ml vegetable stock,

plus extra as needed ◆ 175ml double cream ◆ salt ◆ freshly-ground black

pepper To serve: ◆ double cream ◆ balsamic glaze, or vinegar ◆ pumpkin oil or groundnut

oil if unavailable 1 For the soup: Scoop out the stringy seeds and pulp from the pumpkin halves. Reserve the seeds. Cut out the flesh with a sharp paring knife; make sure you have at least 600g. Retain the pumpkin halves if desired for serving. 2 Heat the olive oil in large saucepan on a medium heat. Add the onion, garlic and a pinch of salt, sweating until softened, about 5min. Add pumpkin flesh, stir well, and cook for 5min until just starting to soften. Stir in the wine and let it bubble and reduce by three-quarters. Stir in the spices, cook for 1min, then cover with stock. 3 Simmer steadily over a slightly reduced heat for 30min until pumpkin is soft enough to blend. Add cream and purée with an immersion blender until smooth. If you use a blender or food processor, purée the soup in batches. Season to taste and thin out with stock if too thick. Cover and keep warm. 4 To serve: Wash and dry the pumpkin seeds. Gently fold the outer shell by pressing between your fingertips and extract inner seeds. Serve the soup with seeds and a drizzle of cream, balsamic glaze, and pumpkin oil before serving.