1 kgbutternut pumpkin, cut into 2cm dice50 mlolive oil1garlic clove, crushed1 white onion, diced500 ml(2 cups) hot chicken stock150 gm thickened creamTo drizzle: pumpkin-seed oil (see note)Ginger milk200 mlchicken stock60 gm (12cm piece) ginger, finely chopped500 ml (2 cups) milk
Preheat oven to 180C. Place pumpkin on an oven tray, drizzle with half the oil, season to taste, cover with foil and bake until tender (40 minutes).
Meanwhile, heat remaining oil in a non-stick frying pan over medium heat, add onion and garlic, cook until soft but not coloured (3-4 minutes), season to taste and set aside.
Combine pumpkin, onion mixture and hot stock in a saucepan over medium heat and simmer until pumpkin is starting to fall apart (10-15 minutes). Cool slightly, transfer to a food processor and blend until smooth. Add cream, strain through a fine sieve into a clean saucepan and season to taste. Keep warm.
Meanwhile, for ginger milk, reduce stock in a saucepan over high heat to 70ml (7-8 minutes), add ginger, cool slightly, cover with plastic wrap and set aside to infuse (20 minutes). Add milk, strain through a fine sieve into a saucepan, bring to the simmer over medium heat and froth with a hand-held blender until very bubbly (2-3 minutes).
To serve, pour soup into bowls, drizzle with pumpkin-seed oil and spoon ginger milk froth over.
Note Pumpkin-seed oil, made from pressed
roasted pumpkin seeds, is available from select delicatessens
including Norton St Grocer.