1. Heat 2 tbsp oil in a large pan and add the onion, celery, garlic, ginger and a pinch of salt; sweat for 5 minutes. Add the pumpkin (reserving 4 cubes) and the spices. Fry for 7-8 minutes. Pour in the stock and 250ml water, cover, bring to the boil and simmer for 20 minutes.
2. Cut the reserved pumpkin into tiny cubes. Heat 1 tbsp oil in a frying pan and fry for 1-2 minutes.
3. Remove the soup from the heat and blend. Season and blitz in the crème fraîche. Serve with the fried pumpkin and a little more crème fraîche and cumin, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.