Serves: 4

What You’ll need:

• 1 x 1kg pumpkin, peeled, de-seeded (keep some seeds for garnishing) and cut into chunks
• 40ml olive oil
• 2 small onions, diced
• 800ml vegetable stock
• 4tbsp crème fraiche
• 2tbsp honey
• 1tbsp paprika, to garnish
• Basil oil for garnishing
• 100g Delamere Dairy honey goats’ cheese pearls

What To Do:

• Heat the olive oil in a large saucepan over a medium heat and sweat the onions  for 4-5 minutes until they start to soften. Add the pumpkin and continue to cook for 10 minutes, stirring occasionally.
• Add the stock to the saucepan, bring to the boil, then reduce the heat and simmer for 10-15 minutes until the pumpkin is soft.
• Stir in the crème fraîche, then purée the soup with a hand held blender until smooth. Adjust the seasoning and then ladle into serving bowls.
• Whisk together the honey and paprika with a teaspoon of hot water.
• Ladle the soup into serving bowls and drizzle the honey and paprika mixture on top.
• Garnish with toasted pumpkin seeds, basil oil and a sprinkling of honey goats’ cheese pearls.