Easy
Serves: 6
Prep: 20 mins - Cook: 25 mins
Ingredients
- For the soup
- 2 tbsp olive oil
- 2 onions, finely chopped
- 700ml vegetable stock
- 150ml double cream
- 1kg pumpkin or squash, peeled, deseeded and chopped into chunks
- For the croutons
- 2 tbsp olive oil
- 4 slices wholemeal seeded bread
- Handful pumpkin seeds from a packet
Method
- In a large saucepan, heat the olive oil and then gently cook the onions for approximately 5 minutes, or until the onions are soft but not coloured.
- Add the pumpkin or squash to the pan. Cook for a further 8-10 minutes, stirring occasionally until it starts to soften and turn golden.
- Pour the stock into the pan, seasoning with salt and pepper to your preference. Bring to the boil, then simmer for 10 minutes until the squash is very soft.
- Next, add the double cream. Bring back to the boil, and then purée with a hand blender. You can pour the soup through a sieve if you prefer a smoother consistency.
- For the croutons, remove the crusts from the bread and cut into small cubes. Heat the olive oil in a frying pan, and fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, and fry until they are toasted. Scatter the croutons and seeds to serve.