1 whole butternut pumpkin

1 whole garlic bulb

1 + 1 tbl sp gr cumin

1 tbl sp cinnamon

2 brown onions

2 shallots

1 tea sp Aleppo pepper (or chilli flakes)

1 ltr vegetable stock

Salt & pepper

Olive oil

Garnish: Greek yogurt, aleppo pepper, fresh thyme

Preheat oven to 200 degrees celcius

1. Quarter the pumpkin long ways, scoop out the seeds and lay down on large tray skin side down. Half the garlic bulb horizontally and place on bottom of tray, preferably hidden under some pumpkin.

2. In small bowl add 4 tbl sp olive oil, 1 tbl sp cumin, cinnamon and pinch of salt. Mix together and then brush onto pumpkin flesh. Pour a generous amount of olive oil onto garlic and then place into oven for 60 minutes or until a fork pierces the pumpkin with little resistance. Remove from oven and allow to cool a little.

3. Whilst pumpkin is cooling, thinly slice shallots and rough dice the onions, before placing into large pot on medium heat with a glug of olive oil and a pinch of salt. Sweat down for 10 minutes.

4. Once pumpkin is cool enough to work with, remove skin and break into pieces. Add remaining cumin and aleppo pepper into onions and mix together for a minute. Add in pumpkin and roasted garlic (remove from skin) and mix through. Pour in vegetable stock and let simmer for 10 minutes.

5. Once simmered, blitz until smooth and season with salt to taste. Serve with crunchy bread and garnish with yogurt, fresh thyme and extra aleppo pepper or chilli.