Serfve in warm bowls with a swirl of creme fraiche and some chopped fresh thyme. Accompany with some nice granary bread or chestnut bread and good butter.
MethodPut the potimaron chunks in a bakiing tray and drizzle over olive oil. Sprinkle on thyme, sea salt and black pepper Pop the unpeeled clove of garlic in as well. Roast in a hot oven until the flesh is tender. Melt a know of butter in a large sauce pan and saute the finely chopped shallots until soft. Scarpe the flesh from the potimaron and add to the shallots. Pop the garlic flesh out of its skin and add that as well. Pour over the stock and simmer for about 10 mins. Allow it cool slightly, season to taste, blend until smooth in a liquidiser. return to the pan to reheat.
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