For the soup:
- 2 tbs olive oil
- 3 shallots, diced
- 2 cloves garlic, finely chopped
- 650g pumpkin pieces, chopped
- 150ml dry white wine
- ½ tsp ground coriander
- ½ tsp ground cumin
- 1 pinch cayenne pepper, optional
- 1¼ litres vegetable stock, plus extra as needed
- 200ml double cream
- Freshly ground black pepper
- Red wine vinegar
- 2 tbs pumpkin seeds
- 1 handful basil leaves
For the soup: Heat the olive oil in a large saucepan set over medium heat. Add the shallots, garlic and a pinch of salt, sweating until softened. This will take roughly 6-8 minutes.
Add the pumpkin, stir well, and cook for about 5 minutes until just starting to soften.
Stir in the wine and let it bubble and reduce by three-quarters. Stir in the spices, cook for 1 minute, and then cover with the stock.
Bring to a simmer and cook steadily over a slightly reduced heat for about 30-35 minutes until the pumpkin is very soft.
Stir in the cream and purée the soup with an immersion blender until smooth; you can also use a food processor, puréeing the soup in batches.
Pass the puréed soup through a fine sieve back into a saucepan (this will make the soup very smooth but is optional). Return the soup to a simmer and season to taste with salt and pepper; thin out with some more stock if too thick.
To serve: Ladle into warm bowls. Garnish with a drizzle of red wine vinegar, pumpkin seeds and basil leaves. Serve with toast on the side.