Pumpkin SoupPreparation Time: 20 mins
Cooking Time: 40 mins
- 1 Kg pumpkin
- 2 onions
- 4 tbsp olive oil
- 700 ml vegetable stock
- 150 ml double cream
- 4 slices wholemeal bread
- 1 handful toasted pumpkin seeds
Peel, deseed and roughly chop 1 Kg pumpkin (if you can't get pumpkin then this recipe works just as well with Butternut squash) and finely chop 2 onions . Heat 2 tbsp olive oil in a large saucepan and gently fry the onions for about 5 minutes until they are soft. Now add the pumpkin and continue to cook for a further 10 minutes.
Pour 700 ml vegetable stock into the pan and bring it to the boil. Cover and simmer for 20 minutes stirring occasionally to make sure the onions and pumpkin don't stick and burn. Add 150 ml double cream and bring gently back to a simmer. Remove from the heat and puree with a hand blender.
While the soup is cooking slice the crusts of 4 slices wholemeal bread and cut into small croutons. Heat 2 tbsp olive oil in a non-stick frying pan and then fry the bread until it starts to crisp. Add 1 handful toasted pumpkin seeds to the pan and cook for a few minutes.
Ladle the soup into bowls and scatter with the croutons and seeds.