This is a silky textured soup, sprinkled with crunchy croutons and seeds.
Preparation time: 25 minutes
Cooking time: 25 minutes
Ability level : Easy
4 table spoons olive oil
2 onions - finely chopped
1 kg pumpkins or squash - peeled , deseeded and chopped into chunks
700ml vegetable stock or chicken stock
142ml double cream
4 slices wholemeal seeded bread
handful of pumpkin seed from a packet
1, Heat 2 tablespoons of olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 minutes, until soft but not coloured. add 1kg peeled, seeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden.
2, Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 minutes until the squash is very soft. Pour 142ml of double cream into the pan, bring back to the boil, then puree with a hand blende. For an extra -velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
3, While the soup is cooking, slice the crusts from 4 slices of wholemeal bread, then cut the bread into small croutons. Heat the remaining 2tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few minutes more until they are toasted. these can be made the day ahead and stored in a n airtight container. reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil , if you want.