Cut up the pumpkin, put into a preheated oven at 200cº , toss in olive oil and salt. Roast for half an hour.
In the same oven, roast one persimon tossed in olive oil and salt, in for about 15 minutes. Leave to cool and dice.
Heat up the oil in a large soup pan.
Add the shallots, then soften the garlic, ginger
Add the star anise and stock
Add the pumpkin and blended persimons.
Simmer for half an hour. Check seasoning. Sometimes I leave soup overnight and reheat the next day.
Serve hot in a scooped out pumpkin with diced persimon as a garnish.