Ingredients
FOR THE PUMPKIN STOCK
1.5kg pumpkin
700ml chicken or vegetable stock
1 onion
handful parsley stalks
3-4 thyme sprigs
1 cinnamon stick
½ garlic bulb
3 celery sticks, roughly chopped
2 carrots, roughly chopped
FOR THE SOUP
4 acorn squash
2 tbsp olive oil
1 tbsp vegetable oil
1 onion, thinly sliced
2 tsp ground cinnamon
1 tbsp butter
1 tsp caraway seeds
2 tbsp clear honey
4 tbsp double cream
FOR THE PUMPKIN SEEDS
1 tbsp olive oil
seeds from the pumpkin cleaned
pinch ground cinnamon
TO SERVE
3 rashers pancetta, fried until crisp (optional)
50ml crème fraîche
2 tbsp chopped chives
Method
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To make the stock, trim off the stalk and peel the pumpkin. Set the stalk and peel aside. Cut the flesh into wedges and reserve. Scoop out the seeds, wash, pat dry and reserve for later. Put the stalk and peel in a large pan with all the stock ingredients and bring to the boil. Reduce the heat and simmer for 1 hr. Remove the pan from the heat, set aside for 20 mins, then strain.
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Heat oven to 180C/160C fan/gas 4. To make the soup, cut the tops off the squash. Scoop out the seeds and fibres from the middles and discard. Rub the squash inside and out with a little olive oil, then season the insides. Drizzle the remaining olive oil over the squash lids.
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Add the pumpkin cubes and continue to cook until tender. Add enough pumpkin stock to cover the ingredients and bring the mixture to the boil. Reduce the heat and simmer for 20 mins.
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Add the roasted pumpkin to the pan of simmering pumpkin and mix together well, adding more stock if necessary. Continue to simmer for a further 5-10 mins or until all the pumpkin is tender. Stir in the cream and season to taste. Remove the pan from the heat and set aside to cool for 10 mins. Blend the mixture in a food processor until smooth.
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For the pumpkin seeds, heat the oil in a frying pan over a medium heat and add the reserved pumpkin seeds and cinnamon. Fry the seeds for 1-2 mins or until just toasted.
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To serve, put 1 cooked squash on each of 4 serving plates. Ladle in the pumpkin soup, then top with a slice of crispy pancetta, if you like, a dollop of crème fraîche, the toasted pumpkin seeds and a sprinkling of chives. Cover the squash with the lid and serve.
