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
Ingredients
Soup 2 tbsp olive oil 2 onions, finely chopped 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks 700ml vegetable stock or chicken stock 150ml double cream For the croutons 2 tbsp olive oil 4 slices wholemeal seeded bread, crusts removed handful pumpkin seeds from a packet