For pumpkin soup, you will need:

1 pumpkin, around 2 kg, peeled and cut into cubes
2 cloves pressed garlic
1 chilli, chopped
400ml cream
250ml water
2 tbsp chopped coriander
50g butter
salt and pepper

(serves 4-6)

Fry the pumpkin cubes in the butter, garlic and chilli in a large saucepan over medium-high heat for 10 minutes. Add the water, cover and simmer until tender. Remove the lid and carry on simmering until most of the liquid has reduced. Allow to cool a little, add half the coriander and blend in a blender until smooth. Return to the saucepan, add the cream, salt and pepper and allow to gently heat. Do not boil. When warm enough, sprinkle the rest of the coriander on top and serve.