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.