1 onion roughly chopped
500g pumpkin roughly chopped (keep the seeds)
1 garlic clove bashed
500ml vegetable stock or chicken stock
100ml reduced fat creme fraiche
Pinch of paprika
Pop your pumpkin seeds on a baking tray tossed with a little olive oil.and paprika.
Heat your oven to 180 degrees and roast your seeds until brown. Watch them like a hawk as they will suddenly just turn ! Mine took about 8 minutes but it all depends on the size of the seeds. Bigger ones can take 15 minutes
Heat 1 tbsp of olive oil in a large saucepan and then gently cook the onion until soft but not coloured.
Add pumpkin and garlic, cook for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Pour in your stock, season, bring to the boil, then simmer for 15 mins or so until your pumpkin is lovely and soft.
Pour in your creme fraiche, heat through for a minute or so and then then purée with a hand blender or pop in a liquidiser (be careful though as it’s hot) If you prefer a looser soup, just add a bit more stock.
Sprinkle over your pumpkin seeds.