Halve the pumpkin with a large sharp knife.
Place one half on the work surface.
Then use a spoon to scoop out the seeds and fibres.
Divide the halves first into slices, then chop into smaller pieces.
Peel and chop the shallots.
Saute in hot oil until softened and translucent.
Add the pumpkin and saute for 2-3 minutes.
Pour in the stock.
Add the cream, cover and allow to simmer for 20 minutes, stirring occasionally.
When the pumpkin is soft enough, finely blitz with a hand blender.
Pass the soup through a fine sieve and reheat to serve. If the soup is too thick, add more stock.
Season with salt, some lemon juice and pepper. Serve garnished with pumpkin seeds, a few drops of oil and basil. Serve with warm bread if desired.