AT A GLANCE
|01||Preheat oven to 180C. Place pumpkin on an oven tray, drizzle with half the oil, season to taste, cover with foil and bake until tender (40 minutes).|
|02||Meanwhile, heat remaining oil in a non-stick frying pan over medium heat, add onion and garlic, cook until soft but not coloured (3-4 minutes), season to taste and set aside.|
|03||Combine pumpkin, onion mixture and hot stock in a saucepan over medium heat and simmer until pumpkin is starting to fall apart (10-15 minutes). Cool slightly, transfer to a food processor and blend until smooth. Add cream, strain through a fine sieve into a clean saucepan and season to taste. Keep warm.|
|04||Meanwhile, for ginger milk, reduce stock in a saucepan over high heat to 70ml (7-8 minutes), add ginger, cool slightly, cover with plastic wrap and set aside to infuse (20 minutes). Add milk, strain through a fine sieve into a saucepan, bring to the simmer over medium heat and froth with a hand-held blender until very bubbly (2-3 minutes).|
|05||To serve, pour soup into bowls, drizzle with pumpkin-seed oil and spoon ginger milk froth over.|
Note Pumpkin-seed oil, made from pressed roasted pumpkin seeds, is available from select delicatessens including Norton St Grocer.
CREAMY, BUTTERY CHARDONNAY, SUCH AS THE 2008 GIANTS STEPS TARRAFORD VINEYARD CHARDONNAY. , suggested by LUKE ROBERTSON