Method
For the soup:
Cut the pumpkin into wedges and drizzle with the oil. Season with salt and pepper and scatter over the rosemary.
Place in a 200oC oven and roast until soft and golden.
Scoop out the seeds (set aside) and remove skin. Chop roughly.
Wash the seeds and pat dry on kitchen paper. Toss in a little oil and place on a baking sheet lined with parchment.
Roast in a 180oC oven for about 20 minutes or until dry and crisp.
Cook the onion, celery and garlic gently in the butter in a saucepan until soft and golden – about 15 minutes.
Add the stock, milk and potato and simmer until the potato is soft.
Add the cooked pumpkin and cook for 10 minutes.
Add the cream and simmer for 2 minutes.
Blend to a smooth soup and check seasoning. If soup is too thick add a little more milk.
For the picada:
Fry the crumbs and seeds in the oil until crumbs are crisp. Add the garlic, parsley, sage and paprika and cook for a minute. Add the sherry vinegar.
Spoon the soup into bowls and scatter the picada over the top.