Easy pumpkin soup

Preheat the oven to 170˚C/gas mark 3.5

Carefully peel and deseed the pumpkin, cutting it into small/medium-sized chunks. Scatter the pumpkin onto an oiled baking dish and place in the oven for 50 minutes until the pumpkin softens but is not too coloured

Meanwhile, heat a heavy-based saucepan over a medium heat. Melt the butter and gently sweat down the shallots. Microplane or grate the nutmeg onto the shallots, sweating until the shallots are translucent and the nutmeg has released its soft aroma

Remove the pumpkin from the oven and add to the saucepan with the shallots. Stir to incorporate and add enough chicken stock to just cover the pumpkin

Bring to a simmer and cook for 5 minutes

While the pumpkin is simmering, place the pumpkin seeds on an oven tray and roast for 8 minutes at the same temperature as the pumpkin (170˚C)

Transfer the contents of the saucepan to a blender and blitz until very smooth. Pass through a fine strainer into a pan over a low heat, add the cream and stir to combine. Season to taste with salt and hold the soup over a low heat to keep warm while finishing the other elements of the dish

Remove the pumpkin seeds from the oven, season with salt and leave to cool

Remove the whipping cream from the fridge and whisk to soft peaks, slowly adding the whiskey until you have reached your desired strength. Set aside in the fridge until ready to use

Once ready to serve, serve the soup in bowls with a dollop of the whiskey cream, a sprinkle of pumpkin seeds and a drizzle of olive oil