PUMPKIN SOUP WITH PUMPKIN SEEDS AND GOAT'S CHEESE

FOR THE SOUP: 

• - 1.3kg pumpkin or squash, peeled and cut 
• into 2-3cm chunks (you want 850g flesh)...
• - 200g banana shallots, skin on, halved lengthways
• - 1 small head garlic, skin on top centimetre sliced off
• - 3 sprigs rosemary
• - 2 teaspoons dried chilli flakes (optional)
• - 4 tablespoons extra-virgin olive oil 
• - Sea salt and freshly ground black pepper
• - 750ml good chicken or vegetable stock, plus extra if needed

FOR THE GARNISH: 
- 3 tablespoons pumpkin seeds
- 1 teaspoon extra-virgin olive oil
TO SERVE: 
- 100g crumbly goats' cheese; toasted pumpkin-seed oil (optional) 
METHOD
Heat the oven to 180˚C/fan oven 160˚C/mark 4. Scatter the pumpkin 
in a large roasting tin with the shallots, 
garlic-cut-side down - rosemary, chilli (if using), 
olive oil and seasoning to toss to coat in the oil. 
Roast for 45 minutes until mostly tender and golden in places, 
but not too browned - if it starts to brown, cover with foil. 
For the garnish, toss the pumpkin seeds on a baking tray with 
the olive oil and toast in the oven for 5 minutes. 

When the pumpkin is ready, remove the rosemary - reserve for a garnish 
unless blackened - and squeeze the softened garlic shallots from their 
skins into the roasting tray, discarding the skins. 
Heat the stock in a saucepan large enough to fit the pumpkin, then add 
the contents of the roasting tray and simmer for 15-20 minutes. 
Blend to a smooth purée using a stick blender, thinning with more hot 
stock if necessary. 
Alternatively, cool slightly and blend in batches in a jug blender 
or food processor (a processor won't give as smooth a result).

Reheat gently to serve, season and ladle into warm bowls. 
Crumble over the goats' cheese and scatter with pumpkin seeds. 
If using, break over the crisp rosemary needles and drizzle 
with a little pumpkin-seed oil.
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