The Supper Club London

Ingredients (serves 8)
1 pumpkin (about 1.75 kg), 4 cloves garlic (unpeeled)
1 large onion, finely chopped, 1 large carrot
1 litre vegetable stock, 4 large sage leaves, chopped
100ml single cream
Plain yoghourt, pumpkin seeds and grated nutmeg for the garnish

Preheat the oven to 180C.
Quarter the pumpkin and deseed. Split the carrot in half lengthways. Coat (or spray) both lightly with olive oil, season with salt, pepper and nutmeg and place on a baking tray in the oven together with the garlic.
Remove the garlic after 30 mins.
Roast the pumpkin for another 15-20 minutes until soft.
Fry the onion gently in olive oil until soft.
Add the peeled pumpkin and carrot, both diced, the peeled garlic, chopped sage and stock. Bring to the boil and simmer for about 20 mins. Alllow to cool and then blitz. Add the cream and check the seasoning (add more stock if you prefer a thinner soup).
Serve with a dessertspoon of yoghourt, a sprinkle of pumpkin seeds and a pinch of grated nutmeg.