Soup packed with vitamins from A-Z
minutes, until soft and golden in colour. The squash’s natural sugars come out and caramelise, which adds to the body and rounded flavour to the soup.
Heat a large saucepan with a little olive oil. Add the diced onion, whole chilli, celery and ginger. Season with salt and pepper. Sweat over a medium heat until soft. It’s important to season the soup in stages.
Add the softened squash to the saucepan and then the vegetable stock and let the soup simmer for 20 minutes.
Blend the soup in a liquidiser at high speed until very smooth. Pass the soup through a sieve, taste the soup and adjust the seasoning if needed.
Put the seeds and a couple of knobs of unsalted butter and salt and pepper on a baking tray and roast for 20 minutes or until crispy.
To serve, bring the soup back to the boil and garnish with a few drops of pumpkin oil and crispy pumpkin seeds.
Serve with warm bread.