Pumpkin Soup

I know theres loads of ways to do this but heres my method

1. 1

   Start by preheating the oven to a high heat
   
   Start by topping and tailing the pumpkin. Save the seeds. Cut it into good sized wedges. Spray them with oil, season them well and they need to go into the oven, with some garlic cloves, until the flesh is soft enough to just scoop out of the skin and has nicely burnt edges this can take anything up to an hour.
   
   Once the pumpkin is done in the oven, turn the oven right down spread the seeds on the baking tray, season them well and put in the oven to roast, if you have cumin seed put them in now on the same tray remember to keep checking the oven but you'll know when they're ready the whole kitchen will be filled with the smell
   
   Finely dice the onion and fry it in a mixture of oil and butter until its soft and starting to colour, if you like at this point add some finely sliced garlic and add the pumpkin flesh and stir well to coat the pumpkin in the oniony, buttery mix.
   
   Reduce the heat and add the stock and the cumin making sure everything is completely covered and cook long enough for everything to start to break down on its own, leave it uncovered
   
   When its done (you just hold a knife over the pumpkin and let it go, if it slides all the way through its ready) blend it up until its smooth and then taste it, season it, then taste it again, if you feel it needs it deseed the chilli and add half the flesh, blend it again and then serve over cubes of cheese in huge bowls and garnish with the roasted pumpkin seeds