Preparation
Step: 1/12
Halve the pumpkin with a large sharp knife.

Step: 2/12
Place one half on the work surface.

Step: 3/12
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.

Step: 5/12
Peel and chop the shallots.

Step: 6/12
Saute in hot oil until softened and translucent.

Step: 7/12
Add the pumpkin and saute for 2-3 minutes.

Step: 8/12
Pour in the stock.

Step: 9/12
Add the cream, cover and allow to simmer for 20 minutes, stirring occasionally.

Step: 10/12
When the pumpkin is soft enough, finely blitz with a hand blender.

Step: 11/12
Pass the soup through a fine sieve and reheat to serve. If the soup is too thick, add more stock.

Step: 12/12
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.
