• Preheat the oven to 200'c.
• Cut the pumpkin in half, from top to bottom, remove seeds and fibrous strands (stringy bits). The seeds can be kept and toasted if desired (recipe below).
• Place the pumpkin onto a baking tray lined with baking paper. Season with salt and freshly cracked pepper, then rub olive oil onto the pumpkin and bake for 35-45 minutes until tender.
• Meanwhile in a large pot bring the stock to boiling point and turn off the heat and put a lid on the pot.
• Back to the pumpkin, add the tender cooked pumpkin to a food processor and blend with a ladle of stock, adding a little at a time until the mixture is smooth and all the stock is incorporated. Season with freshly ground nutmeg.
• Add the soup back into the large pot and simmer on a medium-low heat for 10-15 minutes or until you have your desired consistency. Season to taste with salt, freshly cracked black pepper and nutmeg.
• Serve fresh from the pot with toasted pumpkin seeds and a drizzle of pumpkin oil.

TOASTED PUMPKIN SEEDS (OPTIONAL)

• Bring a small pot of water to the boil, then generously salt. Meanwhile clean the seeds in a colander (removing any stubborn fibrous stands). Cook the seeds for 6-7 minutes until they have turned translucent. Drain and then add to a medium mixing bowl.
• Pat dry with kitchen roll then drizzle with olive oil and season with salt. Toss together until evenly coated.
• Add the seeds to a baking tray lined with baking paper and bake at 200c for 8-15 minutes (depending on the size of the seeds), until the seeds are slightly golden brown.