Ingredients

· 1 kg pumpkin

· 75 g ginger

· 2 garlic cloves

· 2 tablespoons olive oil

· 4 cups chicken stock

· 85 g mascarpone

· 2 tablespoons dill

· 50 g hazelnuts

Method

Preheat oven to 180°C. Place pumpkin, ginger and garlic on a baking tray and drizzle with oil. Season, then toss to coat. Roast for 30 minutes or until the pumpkin is soft (don’t let the garlic burn). Puree the mixture in a blender or food processor with two cups stock, then season. If there are lumps, strain through a fine sieve. Place the soup in a saucepan with remaining the cups of stock and warm over medium-low heat. Divide the soup among bowls, top with mascarpone and serve with dill and nuts.