Heat 2 tbsp olive oil in a large saucepan,
then gently cook 2 finely chopped onions for 5 mins, until
soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or
squash to the pan, then carry on cooking for
8-10 mins, stirring occasionally until it starts
to soften and turn golden.
Pour 700ml vegetable stock into the pan, then season
with salt and pepper. Bring to the boil, then
simmer for 10 mins until the squash is very
soft. Pour the 142ml pot of double cream into the pan, bring back
to the boil, then purée with a hand blender.
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.
While the soup is cooking, slice the crusts
from 4 slices of wholemeal seed bread, then cut the bread into small
croutons. Heat the remaining 2 tbsp 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 mins more until they are
toasted. These can be made a day ahead
and stored in an 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.