- STEP 1
Heat oil in a saucepan over medium-high heat. Add onion. Cook slowly for 3 minutes or until onion has softened but not coloured.
- STEP 2
Add crushed garlic and pumpkin. Cook, stirring occasionally, for 5-10 minutes or until pumpkin has softened or starts to brown.
- STEP 3
Add chilli and coriander. Cook for 1 minute or until fragrant.
- STEP 4
Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until pumpkin is tender.
- STEP 5
Set aside for 2 minutes to cool slightly.
- STEP 6
Blend in batches until smooth.
- STEP 7
Return to pan over low heat and reheat for 1 minute. Stir in creme fraiche or cream. Season with pepper if required.
- STEP 8
To serve, divide between warmed bowls, top with teaspoon of creme fraiche if required and lightly chopped fresh coriander.
Serve with warm crusty rolls or bread.