You ask for it often, so here it is. Nothing complicated; roasting makes the difference, not boiling.

What you need, for 4

• 1 pumpkin of about 1.5 kg
• 1 large onion, 2 cloves of garlic
• 1 litre of vegetable stock or water
• 50 g butter, salt, pepper
• pumpkin seeds, pumpkin-seed oil and sour cream, to serve

Method

1. Cut the pumpkin into large wedges, skin on, scoop out the seeds and keep them. Lay the wedges on a tray with a little oil and salt at 200 °C for 45–60 minutes, until the edges caramelise. This is where all the flavour is.
2. Meanwhile, sweat the onion and garlic in butter, slowly, for 10 minutes without colouring.
3. Scoop the roasted flesh onto the onion. Pour in the stock, simmer 10 minutes, then blend until smooth. Adjust the salt and thin with water if needed.
4. The reserved seeds: rinsed, dried, toasted in a pan with salt for 5 minutes.

Serve with the seeds, a thread of pumpkin-seed oil and a spoon of sour cream. For exactly our taste, roast the pumpkin over embers or in a wood oven. If not, it comes out very well anyway.