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• 1 tablespoon olive oil
• 1 chopped onion
• 1 cup sliced carrots
• 6 whole garlic cloves peeled
• 2 teaspoons Sea salt flakes or to taste - divided
• 1 1.8 kg butternut pumpkin halved lengthwise and seeded
• 2 tablespoons maple syrup
• 2 tablespoons cider vinegar
• 3 tablespoons Unsalted butter
• 6 large sage leaves
• 1 pinch cayenne pepper or to taste
• 1.5 litres chicken stock

To serve

• Creme fraiche
• Chopped chives
• Toasted pepitas pumpkin seeds