Pumpkin soup

Ingredients

• 1 Japanese pumpkin
• 4 onions, sliced
• 40g (1 ½ oz) butter
• 30ml (2 tbsp) olive oil
• salt and pepper
• 6 cloves garlic, crushed
• 1 litre (34 fl oz) chicken stock (or vegetable stock)
• chives for garnish
• 100ml (3 ½ fl oz) cream for garnish
• chorizo oil (from the focaccia recipe) to garnish, optional

Directions

1. Cut the pumpkin into six pieces and scrape out the middle flesh and seeds. Place the pieces of pumpkin onto an oven tray and drizzle with olive oil. Season with salt and pepper. Roast the pumpkin in a 200°C (390°F) oven for 35-40 minutes until golden brown and cooked through.
2. While the pumpkin is roasting, add the sliced onions and garlic to a large pot with the olive oil and butter and a pinch of salt. Sauté slowly until tender and just starting to caramelise.
3. Once the pumpkin is roasted, scrape the flesh from the skin and place it with the onions and garlic, which should be nice and soft at this point. Add the chicken stock and simmer for another 10-15 minutes until the pumpkin is completely broken down.
4. Carefully blend the soup in a blender, making sure to fill the jug only halfway as hot liquids expand quickly. Once blended, place the soup into a clean pot and keep hot until ready to serve.
5. To serve the soup, pour it into a suitable soup bowl and garnish with chorizo oil, fresh cream, chopped chives, and pumpkin seeds. Serve with your fresh chorizo and pumpkin seed focaccia.