Baked pumpkin soup

Serves: 6

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Prep Time: 20

Cook Time: 75

• 1 pumpkin, about 20cm diameter
• 25g butter
• 1 onion, sliced
• 1 garlic clove, crushed
• freshly grated nutmeg
• 2 tablespoons chopped fresh sage, plus extra to garnish
• 1 litre hot chicken stock
• 3 tablespoons cream
• about 100g Gorgonzola, crumbled

Method

1. Heat the oven to 190ºC (170ºC fan oven) gas mark 5. Slice off the top of the pumpkin to make a lid and set aside. Scrape out the fibrous strands and seeds. Put the pumpkin in a lightly oiled, deep roasting dish.
2. Cut away the flesh inside, leaving walls thick enough to hold soup. Chop the flesh.
3. Heat the butter in a pan and gently fry the onion for 10 minutes until softened. Add the garlic and cook for 1 minute. Stir in the nutmeg, sage and reserved pumpkin flesh.
4. Put the mixture in the shell and pour in the stock. Season and cover with the lid. Cook for 45 minutes to 1 hour till the pumpkin is tender but still holds its shape. Stir in the cream; garnish with sage and Gorgonzola.

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