2 kilograms crown pumpkin, peeled
1/3 cup cream
2 cloves garlic, crushed
good knob of butter
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Cut the pumpkin into rough chunks and toss with a little olive oil, salt and pepper. Place on a large baking tray and cover with foil. Roast for about 30 minutes or until tender. Transfer to a large bowl and mash until smooth then beat in the butter, cream and garlic. Season well.