Instructions

1. Place the pumpkin, vanilla essence, sugar, honey and cinnamon into a saucepan. Sweat under a low heat for 15 to 20 mins until the pumpkin is tender.
2. Cool the mixture and place into a food processor until smooth. This can be stored in a sealed container for up to three days.
3. Pour the milk, double cream, chopped chocolate and 1tbsp of pumpkin puree into a pan. Bring gently to the boil, whisking until smooth.
4. Serve in individual cups or mugs topped with orange coloured whipping cream and a little grated chocolate and cinnamon stick.