Cooking Steps:

• Brush the pumpkin clean, then slice. 

• Peel and finely slice the shallot, onion and garlic.

• Heat a splash of olive oil in a saucepan over a medium heat, add the shallot, onion, garlic and pumpkin, pop the lid on and cook gently until softened under a low heat.

• Pour the stock into the saucepan and bring to the boil over a medium heat, turn the heat down to low and simmer for 10 minutes.

• Season to taste with salt and black pepper, then whiz with a stick blender until smooth.

• Pour in the cream, bring just back to the boil, then turn off the heat.