Ingredients (Serves 4)

• 1 Pumpkin or butternut squash, Peeled and chopped (900g-1kg)
• 3-4 cloves of garlic peeled but left whole
• 2 tsp Chinese five-spice powder
• ½-1 tbsp sugar (optional)
• 500ml chicken stock or water
• 50ml double cream
• 1 tbsp pumpkin seeds (optional)
• Handful baby kale (optional)

Put the squash/pumpkin and garlic in a large saucepan with the five spice, sugar and stock. Bring to the boil and simmer for 20 minutes until the pumpkin is sift. Using a hand blender blitz until smooth. Stir in the cream.

Ladle into bowls and serve immediately. Top with a handful of baby kale and sprinkle of pumpkin seeds if desired.