Ingredients

• 2 tbsp olive oil
• 1 onion
• finely diced
• 1kg/2lb 4oz pumpkin
• peeled and cut into 1cm/½in cubes
• 2 garlic cloves
• finely chopped
• 500ml/18fl oz chicken stock
• 1 lime
• juice only
• 200ml/7fl oz double cream
• salt and freshly ground black pepper
• 4 tbsp extra virgin olive oil
• to serve
• 2 tbsp coriander cress

Directions

• Heat a frying pan until hot
• then add the oil
• onion and pumpkin and fry for 1-2 minutes.
• Add the garlic and cook for another minute
• then add the stock and bring to the boil. Simmer for about 5-6 minutes
• or until the squash is tender.
• Pour into a blender and blend to a fine purée (do this is batches if necessary).
• Place the soup back into a clean saucepan and add the lime juice and cream
• then season with salt and freshly ground black pepper. Return to the heat to warm through.
• To serve
• ladle the soup into soup plates and drizzle over a little extra virgin olive oil and a scattering of cress. Serve immediately.