Step 1

Preheat oven to 180C. Dice pumpkin into 3cm cubes.

Step 2

Toss pumpkin and garlic in olive oil and salt and pepper to taste. Spread over baking tray or roasting pan and cook for 45-60 minutes, turning once. Remove and cool.

Step 3

While pumpkin and garlic cooling, melt butter in thick bottomed pot (4-6lts) over medium high heat. Fry leek, onion, and celery until translucent.

Step 4

Add potato, carrot and chicken stock. Simmer for 15 minutes covered.

Step 5

Squeeze garlic into pot and add pumpkin. Add more water if necessary. Simmer for 10 minutes covered.

Step 6

Allow to cool then blitz with handheld blender or food processor until smooth. Add water if too thick. Add salt & pepper to taste.