|Olive oil||4 Tablespoon|
|Onions||2 , finely chopped|
|Pumpkin/Squash||2 1⁄4 Pound, peeled, deseeded and chopped into chunks (Try Kabocha, 1 Kilogram)|
|Vegetable stock/Chicken stock||1 1⁄4 Pint (700 Milliliter)|
|Double cream||142 Milliliter (Pot)|
|Whole meal seeded bread slice||4|
|Pumpkin seeds||2 Tablespoon (From A Packet)|
1. Slice the crusts from the bread and cut into small cubes. Keep aside until later.
2. In a large heavy bottomed saucepan, heat half the olive oil on a medium flame.
3. Add the onions and sauté for 5 minutes, until they are soft and transparent.
4. Add the pumpkin or squash to the pan and continue sauté to mix with the onions. Cook for 8 to 10 minutes, stirring occasionally until it turns golden brown.
5. Pour the stock into the pan and season with salt and pepper. Bring the stock to a boil.
6. Reduce the heat and simmer the squash for 10 minutes until it is mushy.
7. Pour the cream into the pan and bring the liquid to a boil.
8. Empty the contents of the pan into a liquidizer or food processor and blend into a smooth puree. You can also puree the soup with a hand blender.
9. Strain the soup through a fine mesh sieve into the saucepan.
10. In a frying pan, heat the remaining olive oil and fry the bread until it is golden brown and crispy.
11. Add the seeds to the pan toss the croutons in the pan till they are coated with the seeds. These can be made a day in advance and stored in an airtight container.
12. Reheat the soup before serving and taste for seasoning.
13. Ladle the pumpkin soup into deep dish soup plates of bowl.
14. Sprinkle coriander leaf