with croutons


Preparation time

30 minutes

Cooking time

25 minutes

Serves 6


​  2 tbsp olive oil

  2 onions, finely chopped

  1kg Pumpkin or Butternut Squash

  700ml vegetable or chicken stock

  150ml double cream

  For the croutons: 

  2 tbsp olive oil

  4 slices wholemeal seeded bread with    the crusts removed

  handful of pumpkin seeds


  1. Heat 2 tbsp olive oil in a large saucepan and then gently cook the 2 finely chopped onions for 5 minutes until soft but not coloured

  2. Add 1kg Pumpkin or Butternut Squash, cut into small chunks, to the pan and carry on cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden.

  3. Pour 700ml of Vegetable or Chicken stock into the pan and season it well with salt and pepper. Bring to the boil and simmer for 10 minutes until the squash is very soft.

  4. Pour 150ml double cream into the pan, bring back to the boil briefly and then puree with a hand blender. For an extra velvety consistency you can pour the soup through a fine sieve.

  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 and fry the bread until it starts to become crisp.

  7. Add a handful of pumpkin seeds to the pan and toss for a few more minutes until they are toasted. These can be made a day ahead and stored in an airtight container.