Spicy Pumpkin Soup with Ginger Cream from New York Christmas by Lisa Nieschlag and Lars Wentrup

Ingredients

• Toasted pumpkin seeds to taste
• ½ tsp chilli flakes
• 1.8 kg (4 lb) pumpkin (e.g. butternut/winter squash)
• Salt, pepper
• 1 small head of garlic
• 1 sprig rosemary
• 4 shallots
• ½ tsp ground nutmeg
• 3 tbsp olive oil
• About 850 ml (29 fl oz/3¼ cups) chicken stock (alternatively vegetable stock)
• 250 g (9 oz) double cream (heavy cream)
• 3 tsp honey
• 1 tbsp butter
• 100 ml (3½ fl oz) white wine
• 2 sprigs thyme
• About 3 cm (1¼ inches) ginger