Pumpkin soup

🥘 Ingredients

• olive oil 2 tbsp
• onions 2
• pumpkin or squash (try kabocha) 1 kg
• vegetable stock or chicken stock 700 ml
• salt
• pepper
• double cream 150 ml
• wholemeal seeded bread 4 slices
• olive oil 2 tbsp
• handful pumpkin seeds

1. 1

   Heat 2 tbsp olive oil in a large saucepan , then gently cook 2 finely chopped onions for 5 mins , until soft but not coloured.
2. 2

   Add 1kg pumpkin or squash (try kabocha) , peeled, deseeded and chopped into chunks, to the pan, then carry on cooking for 8-10 mins , stirring occasionally until it starts to soften and turn golden.
3. 3

   Pour 700ml vegetable stock or chicken stock into the pan and season with salt and pepper . Bring to the boil, then simmer for 10 mins until the squash is very soft.
4. 4

   Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender . For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
5. 5

   To make the croutons: cut 4 slices wholemeal seeded bread into small squares. Heat 2 tbsp olive oil in a frying pan , then fry the bread until it starts to become crisp. Add a handful pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
6. 6

   Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.