Pumpkin and ginger soup with burnt butter

1 small butternut pumpkin, peeled, deseeded and cut into 5cm squares.
1/3 cup olive oil
2 tsp fennel seeds
150g unsalted butter
2 brown onions, peeled and thinly sliced
10cm piece of ginger, peeled and chopped
5 garlic cloves, peeled and sliced
4 cups (1 litre) chicken stock
1/2 cup plain greek yoghurt
2 tbs dukkah mixed with crushed pistachio nuts

Preheat the oven to 200 degrees celsius (fan-forced). Line a large baking tray with baking paper. Place pumpkin on the lined tray. Drizzle with half the olive oil and sprinkle with the fennel seeds. Season and roast for 30 minutes or until the pumpkin is golden and tender.

Meanwhile, heat 30g of the butter and the remaining olive oil over medium-high heat and add the onion, ginger and garlic, fry for 8-10 minutes or until the onion is soft and begins to caramelise. Stir occasionally.

Add the stock and pumpkin to the pan and bring to the boil. Reduce the heat to medium-high. Cook for 10 minutes or until tender.

Combine the yoghurt and 2 tbs cold water in a small bowl. Season.

Melt the remaining butter in a medium frying pan over medium-high heat. Cook for 2-3 minutes or until golden brown. Remove from the heat.

Use a stick blender to carefully blend the pumpkin mixture until smooth.

Ladle the soup among serving bowls. Allow people to serve the dukkah and yoghurt at the table.