Process

Place the diced pumpkin, onion, garlic and potato into a large pan and pour over the stock.

Boil rapidly for  20-25 minutes or until the pumpkin seeds become soft and tender.

Once tender, blitz in a blender until changed into a smooth consistency.

Add the cream to the mixture (leaving some for the garnish) and add salt and pepper as required.

Ladle the soup into bowls and garnish with a dollop of cream and a sprinkling of toasted pumpkin seeds.

How to toast pumpkin seeds

Warm a frying pan over a medium heat and drizzle in a little oil. Add the pumpkin seeds and fry until the seeds start to pop.

Remove from the pan and use for garnish.