Creamed Pumpkin Soup

1. 1

   Preheat the oven to 200C/Gas 6.

2. 2

   Heat the cream with the garlic, salt and pepper until it barely simmers. Take off the heat and leave to infuse for 20 minutes.

3. 3

   Slice off the top of the pumpkin a quarter of the way down to make a lid and keep to one side.

4. 4

   Scoop out the seeds and stringy membrane.

5. 5

   Strain the infused cream into the cavity and discard the garlic.

6. 6

   Add the cheese. Top with the lid.

7. 7

   Bake in a roasting tin in the oven for about 1 hour until the flesh of the pumpkin is tender when pierced with a fork. The skin should be lightly browned - turn the heat down slightly if it is becoming burnt.

8. 8

   Lift off the lid and add the crisped sage leaves for decoration (if using) and serve with a crunchy salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.