Pumpkin/ Squash Soup

Recipe for: PUMPKIN/ SQUASH SOUP 

Ingredients: 

• 4 tblsps olive oil
• 50g butter (optional)
• 2 medium onions, finely chopped
• 1kg pumpkin or squash, peeled, de-seeded & chopped into chunks (reserve some of the seeds)
• 700ml vegetable stock
• 140ml double cream (or crème fraiche, or yoghurt – even milk)
• Sprigs of fresh thyme and/ or sage
• A few small cubes of stale bread 

Method: 

1. if you want a nuttier flavour, roast the pumpkin/ squash first in a medium oven for 40 minutes, using some of the olive oil, salt & pepper and the fresh herbs.  This is not essential if you haven’t got time
2. in a large pan, sauté the onions in the butter & a little oil – about 8-10 minutes.  You want them soft & lightly golden, but not browning
3. add the pumpkin, stirring in the mixture to coat well.  Cook for a few minutes.
4. add the stock & season well.  Bring up to a gentle simmer, part-cover & cook for 30-40 minutes, or until the pumpkin/ squash is quite soft
5. puree with a hand-blender until very smooth, then stir in the cream
6. bring back to a simmer
7. meanwhile, in a small frying-pan, heat a little oil & butter until quite hot, then fry the cubes of bread to make croutons.  Stir in a few of the reserved pumpkin seeds until they are toasted.
8. when golden, remove with a slotted spoon & drain on kitchen paper
9. serve the soup in warmed, deep bowls with some croutons/ seeds scattered on top 

What else you need to know: 

1. a swirl of cream or crème fraiche, or a dribble of chilli oil on the top is an alternative to the croutons/ seeds thing