Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort – it has a lovely silky texture
Prep:20 mins
Serves 6
2 tbsp olive oil2 onions, finely chopped1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks700ml vegetable stock or chicken stock150ml double cream
STEP 1Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.STEP 2Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.STEP 3Pour 700ml vegetable or chicken 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.STEP 4Pour 150ml double cream into the pan, bring back to the boil, then purée 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.STEP 5To make the croutons: cut 4 slices wholemeal seeded bread into small squares.STEP 6Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.STEP 7Add 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 ahead and stored in an airtight container.STEP 8Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
