Preheat oven to 190°C (fan assisted). Remove the seeds from the pumpkin and cut into thin wedges, leaving the skin on*. Place on a baking tray lined with baking paper. Add garlic cloves. Drizzle over olive oil. Roast for 30 - 40 minutes, or until pumpkin flesh is soft. Remove from the oven and allow to cool. Once cool enough to handle peel off the skin. Put cooked pumpkin into a bowl and set aside. Squeeze the flesh from the garlic cloves and add to pumpkin.

Heat a dash of oil in a saucepan. Add leek and Gregg’s dried rubbed Thyme. Cook over a medium low heat to soften. Pour over vegetable stock. Bring to the boil. Add cooked pumpkin and Wattie’s Cream Style Corn. Stir and remove from the heat.

Using a blender or food processor, puree the soup in batches until smooth. Season to taste. Reheat before serving. Serve with a swirl of coconut cream if wished. Garnish toasted seeds and parsley leaves.