Time: 45 minutes
Preheat the oven to 200C/Gas 8.
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 tablespoon olive oil in a large saucepan, add the butter and onion and stir until golden brown.
Now 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 puree the mixture in the saucepan until very smooth.
Add the grated Cheddar and puree further.
Season with sea salt and ground black pepper
Place the puree back in the saucepan and reheat for 5 minutes ready to serve, garnishing with the leftover parsley and a drop of cream.