Add wild touch to your soup

1 Heat 2 tbsp olive oil in a large saucepan, then gently soften two finely chopped onions for 5 mins. Add the pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden. 2 Pour 700ml vegetable stock into the pan, then season with some salt and pepper. Bring to the boil, then simmer for 10 mins until the pumpkin is very soft. 3 Pour the 142ml pot of double cream into the pan, bring back to the boil, then puree with a hand blender. 4 Add a handful of pumpkin seeds to a pan, then cook for a few mins more until they are toasted. 5 Fry the sliced chorizo in a dry pan until crisp, take out of the pan and fry the pumpkin seeds briefly. 6 To serve, drizzle the soup with a little creme fraiche and sprinkle with the chorizo and pumpkin seeds. In association with Taste Communications.