1.6 kgbutternut pumpkin (about 1), cut into 6cm pieces9garlic cloves1onion, cut into wedges1 tbspolive oil600 mlpouring cream, at room temperatureTo serve:crème fraîche, toasted flaked almonds, cracked pepper and crusty bread
Preheat oven to 200C. Combine pumpkin, onion and garlic in a roasting pan, drizzle with olive oil and roast until tender and caramelised (20-25 minutes). Transfer to a blender with cream and blend until smooth. Serve hot with crème fraîche, almonds, pepper and crusty bread.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.