Use one half of a medium sized crown prince pumpkin. You can also use a traditional carving pumpkin. Leave the skin on, remove the seeds and cut into chunks. This helps the pumpkin keep it’s shape.
1 medium pumpkin
Drizzle with olive oil and roast in a pre-heated oven at 180℃ for 40 minutes
Peel and finely dice the onions and fry in butter with the cumin seeds for at least 15 minutes on a low heat. Be careful not to burn the onions.
2 white onions, 1 knob butter, 1 tsp cumin seeds
Once the pumpkin has been roasted, remove the skin (you can then snack on it!) and add the pumpkin flesh to the onions.
Add the vegetable or chicken stock and bring to the boil.
1.5 l vegetable or chicken stock
Add the garam masala and cinnamon and leave everything to simmer on a low heat for 20 minutes.
1 tbsp garam masala, 1 tsp ground cinnamon
Blitz until smooth and serve with a scatter of pumpkin seeds on top!
a handful of pumpkin seeds to serve