Method

1. Heat 2 tbsp olive oil in a large saucepan, then gently cook the finely chopped onions for 5 mins, until soft but not colored.
2. Add 1kg pumpkin or squash cut into chunks into the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
3. Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to boil, then simmer for 10 mins until the squash is very soft.
4. Pour 150ml double cream into the pan, bring it back to a boil, then purée with a hand blender. Pour the soup through a fine sieve for an extra-velvety consistency. The soup can now be frozen for up to 2 months.
5. To make the croutons: cut 4 slices of wholemeal seeded bread into small squares.
6. Heat 2 tbsp olive oil in a frying pan, then fry the slices until they start crisping.
7. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day earlier and stored in an airtight container.
8. Reheat the soup if needed and season to taste. Serve topped with croutons and seeds and, if preferred, drizzle with more olive oil.