Pumpkin Soup with Garlic and Chilli

I used a butternut squash, as I've never encountered a pumpkin that wasn't watery and tasteless, and the result was perfectly pleasant but nothing special. I probably won't make it again but if I did I'd reduce the sage and increase the fennel, or possibly reinforce it with fennel seed. I also thought it needed lemon juice, but then I think everything needs lemon juice.

The best part was the crispy squash seeds - I fried mine instead of roasting (you can tell it's a restaurant recipe when you're supposed to switch on a hot oven just for a handful of seeds).