PUMPKIN SOUP

Whip up this easy pumpkin soup as a starter for a dinner party or a light supper

PREP: 20 MINS COOK: 25 MINS EASY SERVES 6

2 tbsp olive oil

2 onions, finely chopped

1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks

700ml vegetable/chicken stock 150ml double cream

For the croutons:

4 slices wholemeal seeded bread, crusts removed

2 tbsp olive oil handful pumpkin seeds

1

Heat olive oil in saucepan, then gently cook the onions for 5 mins, until soft but not coloured. 2

Add pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

3

Pour stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. 4

Pour double cream into the pan, bring back to the boil, then puree with a hand blender. For an extra velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.

5 To make the croutons: cut bread into small squares. 6

Heat olive oil in a frying pan, then fry the bread until it goes crisp. 7 Add a handful of pumpkin seeds to the pan, then cook for a few minutes more until they are toasted. These can be made a day ahead and stored in an airtight container.

8

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