Ingredients

• 2 tbsp olive oil

• 2 onions, finely chopped

• 1kg pumpkin or squash

• 700ml vegetable stock

• 150ml double cream

Directions

1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins

2. Add 1kg pumpkin, cut into chunks, to the pan, then carry on cooking for 8-10 mins

3. Pour 700ml vegetable into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins

4. Pour 150ml double cream into the pan, then purée with a hand blender.

5. To make the croutons: cut 4 slices wholemeal seeded bread

6. Heat 2 tbsp olive oil in a frying pan, then fry the bread

7. Add a handful of pumpkin seeds to the pan

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

Make croutons

1. 2 tbsp olive oil

2. 4 slices wholemeal seeded bread, crusts removed

3. handful pumpkin seeds