Method

• 1.
  Place oil and butter in a large saucepan over medium heat. Add the eschalot and garlic and season with salt. Cook, stirring, for 4-5 minutes until softened. Add the pumpkin then cover and sweat, shaking pan occasionally, for 8-10 minutes.
• 2.
  Pour in the milk and season with salt and pepper. Bring to the boil, then reduce heat to low and simmer for 15-20 minutes until the pumpkin is tender. The milk will curdle, but will come back together when you blend the soup.
• 3.
  Being mindful of the heat, carefully transfer the pumpkin mixture into a large blender and whiz until smooth and thick. Season to taste. Return the soup to the pan and keep warm until needed.
• 4.
  Ladle soup into bowls, top with a scoop of creme fraiche and sprinkle over chives and some freshly ground black pepper. Serve immediately with a crusty baguette on the side.