Preparation

Step: 1/12

Halve the pumpkin with a large sharp knife.

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Place one half on the work surface.

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Then use a spoon to scoop out the seeds and fibres.

Step: 4/12

Divide the halves first into slices, then chop into smaller pieces.

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Peel and chop the shallots.

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Saute in hot oil until softened and translucent.

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Add the pumpkin and saute for 2-3 minutes.

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Pour in the stock.

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Add the cream, cover and allow to simmer for 20 minutes, stirring occasionally.

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When the pumpkin is soft enough, finely blitz with a hand blender.

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Pass the soup through a fine sieve and reheat to serve. If the soup is too thick, add more stock.

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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.