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1
Peel and deseed the pumpkin then cut the flesh into medium sized chunks and peel the garlic but leave it whole .
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2
In a large pot , on high heat , add the oil , followed by the pumpkin chunks , whole garlic cloves , cinnamon and the half the amount of the herbs and then give them a toss to coat all .
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3
And proceed to cook for couple minutes to release the flavours and natural sugars .
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4
Then add just enough vegetable stock to cover the ingredients in pot followed by the crumbled up chicken stock cube , salt and pepper , then stir to combine all .
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5
Now bring to the boil then turn down to a simmer (medium / low) and simmer , uncovered , for about 35-45 minutes , or until the pumpkin and garlic are very tender , then stir through the remaining herbs and let simmer a further couple minutes , then remove from heat and let cool slightly before blending
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6
Using a stick blender works best , gently blend all ingredients until smooth and creamy (or to desired consistency) , then add the cream , to taste , and blend to combine thoroughly or until light smooth and creamy or desired consistency .
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7
Now pour into a clean heat proof jug till needed and serve into a serving bowl , with a swirl of cream and parsley to garnish (optional) .
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8
Serve hot or cold .
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9
Enjoy .
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10
:-)
