Whole baked pumpkin soup

Instructions

1. Preheat oven to 180°C. Lightly spray a large baking tray with oil.
2. Cut pumpkin in half through its “equator” (meaning, horizontally and not through the stem); scoop out any seeds and fibrous membranes. Set pumpkin halves cut side-down on prepared tray; place a garlic clove under each pumpkin half. Bake until pumpkin is soft and tender, about 1 hour. Cool on baking tray for 20 minutes. (At this point, the pumpkins can be put in a large, airtight container and stored in the refrigerator for up to 3 days).
3. Scoop flesh from pumpkin shells into a food processor fitted with the chopping blade or a large blender. Add garlic cloves and 2 cups (500ml) of stock and process or blend until smooth, scraping down insides of bowl as necessary.
4. Pour pumpkin puree into a large saucepan. Stir in remaining stock, sage, allspice and cinnamon. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 10 minutes. Season to taste with salt and pepper.