• Pre-heat your oven to 150°C (300°F). Clean the pumpkin, slice it in half, and season with salt and olive oil. 
• Wrap the seasoned pumpkin in aluminum foil. Separately, wrap garlic in aluminum foil. 
• Bake both the pumpkin and garlic at 150°C for 45 minutes.  
• Meanwhile, roast pumpkin seeds with some salt at low heat until golden brown. Chop parsley for garnish. Clean and cut ginger into small pieces.
• Remove the pumpkin and garlic from the oven. Unwrap the pumpkin and spoon it into a pot. Press half of the baked garlic (around 3 cloves) into the pot. Save the rest for additional seasoning when blending. Add chopped ginger, Mushroom Garum, and Corn Yuzu Hot Sauce to the pot. Blend all the ingredients together until smooth.
• Pour the blended soup into a bowl. Place a dollop of creme fraiche on top. Sprinkle roasted pumpkin seeds. Drizzle with Corn Yuzu Hot Sauce. Garnish with chopped parsley.  

Now look at that: you’ve got roasted pumpkin soup with Extra Spicy Corn Yuzu Hot Sauce.