35 ounces pumpkin, skinned, deseeded and cut into 2.5 centimetre pieces
1 teaspoon ground cumin
1 tsp garam masala
2 garlic cloves, crushed
7 ounces onions, chopped
30 fluid ounces hot vegetable stock
2 fluid ounces cream
Sea salt and freshly ground black pepper to taste
Pumpkin seeds, to garnish
Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from the middle and discard. Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. (It is imperative that you do not cut right up to the inside of the skin or pierce it. Leave two centimetres/one-inch of flesh all around the inside.)
Chop up the scooped out pumpkin flesh and set aside.
Melt the butter in a heavy-bottomed saucepan, add the chopped pumpkin flesh, spices, garlic and onions and season with salt and pepper.
Cover and leave to simmer, stirring occasionally, for about 15 minutes.
Stir in the stock and bring the soup to the boil. When the pumpkin is tender stir in the cream and warm through then blend the soup using a food-processor or hand blender.
Pour the soup into the hollowed pumpkin shell and garnish with pumpkin seeds. Place on the table with a ladle, bowls and serve.