Forget the onions, use small, lethal, finely chopped red chili peppers.
It's not possible to have too much garlic, so throw in as much as you have.
You can have too many chili's though, I used nine that it is enough to give a kick.
Try not to scratch your eyes while chopping them..................
- Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour 700ml vegetable stock ( OR CHICKEN, IT DOESN'T MATTER ), into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan,( FORGET THE CREAM, USE MILK), bring back to the boil, then purée by hand.
- While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
- Part 3 is far too bourgeois, enjoy the soup with a nice red, some bread and a simple salad.