2 large potatoes (approx 450g total) peeled, chopped into 2cm pieces
1 litre vegetable stock
2 sprigs thyme
Directions
Preheat a fan forced oven to 200°C. Line a baking tray with baking paper.
Using a sharp knife, cut the pumpkins in half down the centre to form two even ends. Scoop the pumpkin flesh out of the pumpkin using a spoon and a small paring knife. Make sure that you leave roughly 1cm around the bowl so it is still stable.
Place the pumpkins base down on the baking tray, to stabilise; you may need to cut a small slice off of the base. Bake for 20 minutes.
In a 3 litre saucepan, melt the butter and oil and sauté the onions, ginger and garlic until golden brown.
Add the pumpkin, potatoes, stock and herbs. Simmer for 30 minutes.
Blend using a stick mixer and pour into the pumpkin bowls. Serve with extra thyme if desired.