A great Autumn dish from BBC goodfood to use up leftover pumpkin from your Halloween decorations.

Ingredients (serves 6)

For the soup:

• 2tbsp of olive oil
• 2 onions, finely chopped
• 1kg pumpkin, peeled, deseeded and chopped into chunks
• 700ml of vegetable stock or chicken stock
• 150ml double cream

For the croutons:

• 2tbsp of olive oil
• 4 slices of wholemeal bread, crusts removed
• handful of pumpkin seeds

Method

1. Heat 2 tbsp of olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
2. Add 1kg of pumpkin, cut into chunks, to the pan, then carry on cooking for 8-10 minutes stirring occassionally until it starts to soften and turn golden.
3. Pour 700ml of vegetable or chicken stock into the pan ans season with salt and pepper. Bring to the boil then simmer for 10 minutes until the squash is soft.
4. Pour 150ml of double cream into the pan, bring back to the boil, then puree with a hand blender.
5. To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
6. Heat 2 tbsp olive oil in a frying pan , and then fry the bread until it starts to become crisp.
7. Add a handful of pumpkin seeds to the pan, then cook for a few minutes until they are toasted.
8. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with olive oil.

The soup can be frozen for up to 2 months and can be reheated whenever you want!

Preparation: 20 minutes

Cooking: 25 minutes

Photo credit  (c) Can Stock Photo / margouillat