The Really Garlicky Company, based just outside Nairn, is Scotland’s only garlic grower. The Allingham family has been growing garlic for the last 18 yearshaving originally diversified its seed potato business to offer something new to Scotland’s foodies.

Priding themselves in their Hardneck Porcelain garlic, the Allinghams produce flavourful, large, juicy bulbs. From this, they produce a range of garlicky products, including aioli, garlic ciabatta, garlic butter and various chutneys and condiments such as caramelised onions and garlic relish. Find their Scottish Garlic in your local Waitrose, farm shop or delis across the country, or visit their website: www.reallygarlicky.co.uk.

Serves 6

Ingredients

1kg pumpkin flesh

40g butter

1 large white onion, diced

400g potatoes, peeled and chopped

1.2 litres vegetable stock

1 large bulb Really Garlicky garlic

2 tbsp Scottish cold pressed rapeseed oil

Salt and freshly ground black pepper

Swirl of single cream to finish

Really Garlicky Garlic Rub (optional)

Method

1 Pre-heat oven to 160°C.

2 Cut the pumpkin in half and scoop out the seeds and save for later. Remove the skin and cut into chunks and place in a roasting tin and dot with butter, making sure to leave some of the butter for the onions. Bake in the oven for about 20 minutes.

3 Meanwhile, place the whole garlic bulb on a piece of tin foil and drizzle with rapeseed oil. Wrap up into a parcel and place in an oven proof dish. Once 20 minutes is up, place the garlic in the oven and roast both the pumpkin and garlic for a further 40 minutes, until soft and both have started to caramelise.

4 Remove the garlic and pumpkin from the oven and allow to cool a little. Squeeze the roasted garlic from its skin and put to one side.

5 Next, melt the remaining butter and a little rapeseed oil in a large saucepan and gently sweat the diced onion until caramelised. Add the potatoes and stock and simmer for about 20 mins until the potatoes are tender.

6 Mix the pumpkin and garlic into the potatoes, stock and onions, and using a hand blender, liquidise until smooth. Check the seasoning adjust to taste.

7 To toast the pumpkin seeds, heat the oven to 180°C. Rinse the seeds clean of the flesh and lightly dry them before laying them out on a baking tray. You can now add whatever seasoning you want; we recommend our Really Garlicky Rub. Sprinkle with rapeseed oil and make sure all the seeds are coated.

8 Bake for about 10 minutes until they are golden. You can serve them immediately on top of your soup or leave to cool as a lovely snack.