PUMPKIN, CUMIN AND CHILLI SOUP

Steps:

• Slice the top off the pumpkin and set it aside.
• Later it will be the lid for your pumpkin-pot serving bowl.
• Use your hands to pull out all the strings and seeds in the centre of the pumpkin.
• You can, if you like, save the seeds for roasting.
• Now use a spoon to scoop out as much of the flesh as you can, but be careful not to break through the shell of the pumpkin.
• Remember, you want to use it as a bowl afterwards.
• Roughly chop the pumpkin flesh and then heat the oil or butter in a big pot.
• Throw in the cumin seeds and onion, frying and stirring occasionally until the onion becomes translucent.
• Add the chilli and sugar and stir well, then throw in the hot stock and pumpkin flesh.
• Simmer until the pumpkin is soft enough to purée.
• Add salt to taste and then blitz until smooth.
• Add the cream, if desired, and pour into the pumpkin shell.
• Make patterns on the surface by drizzling over the oil.
• Serve immediately.