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Pumpkin soup with roasted pumpkin seeds

1 pumpkin or squash
1 diced onion
1ltr hot vegetable stock
3tbsp crème fraîche
35g butter
Drizzle of olive oil
Salt and pepper

For the seeds
100g pumpkin seeds
2tbsp melted butter
Pinch of salt
Sprinkle of chilli flakes

1. Cut the pumpkin or squash into chunks and place on a baking tray. Drizzle with olive oil and roast for about 40 minutes at 180 degrees/gas 4 for about 40 minutes, or until the chunks are tender.
2. Melt the butter in a large pan and add the onion. Cook gently until soft. Add the roasted pumpkin, along with any juices from the tray, and the hot stock. Season well with salt and pepper and then cover and simmer for 30 minutes.
3. Whilst the soup is simmering, toss the pumpkin seeds in a bowl with the melted butter, salt and chilli flakes (if desired). Spread the seeds on to a baking tray and bake for 30 minutes.
4. Sprinkle seeds into soup, add a garnish of your choice and enjoy!

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