Hinchliffe's Farm

Warm a tablespoon of oil in a large pan and once hot add your finely chopped onion, cook until softened but not browned.

Once the onions have softened add the pumpkin chunks and cook for 10 mins until starting to caramelise stirring occasional to prevent it sticking.

Then all your hot stock and bring to the boil, once boiling reduce heat to a simmer and cook for a further 10 mins until your pumpkin in soft. Remove from the heat and blend with a hand blender then add the cream and season.

We love to garnish the soup with roasted pumpkin seeds, once you’ve removed the seeds from your pumpkin or squash, simply remove the stringy bits and wash clean in a sieve. Scatter them over a baking tray and season with salt and any spices you fancy (we like cumin and dried chilli), cover with a good glug of olive oil and mix together. Roast in the oven for 10 mins until lightly golden and crunchy.