25 minsPreparation time
How to Make It
Add 1 tbsp of olive oil to a pan on medium heat and cook for 3-5 minutes until soft.
Add the chopped pumpkin and cook for a further 10-12 minutes, stirring occasionally until the pumpkin is soft.
Pour the vegetable stock into the pan, bring to the boil and then simmer for around 10 minutes until the pumpkin is extremely soft. Season with salt and pepper.
Slowly, pour the double cream into the pan and bring to a boil.
Either keep as a chunky soup or use a hand blender and pulse to puree until it has reached your desired consistency.
Serve and top with leftover pumpkin seeds.