Lay the cubed pumpkin on a baking tray along with the thinly chopped garlic cloves, drizzle with a little olive oil and sprinkle with salt and pepper. Bake in the oven for 30 minutes until golden and soft.
Heat 2 tbsp olive oil in a large saucepan, add the butter and onion and stir until golden brown.
Add the cooked pumpkin cubes, garlic cloves and most of the fresh parsley to the pan.
Simmer for 10 minutes over medium-low heat.
Using a blender, purée the mixture in the saucepan until very smooth.
Add the grated Cheddar and continue to purée.
Season with sea salt and ground black pepper.
Place the purée back in the saucepan and reheat for 5 minutes.
Garnish with the leftover parsley and a drop of cream.
