4 tbsp olive oil
2 onions , finely chopped
1kg pumpkins peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
4 slices wholemeal seeded bread
handful pumpkin seed from a packet
1 tsp cilantro
1/2 tsp white pepper
salt
Heat half the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured. You can bring to the boil previously the onion for 10 min, then remove the water (prevents stomachache). Add the pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Pour the stock into the pan, then season with cilantro, salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
While the soup is cooking, slice the crusts from the bread, then cut the bread into small croutons. Heat the remaining olive oil in a frying pan, then fry the bread until it starts to become crisp. Add the 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. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
