Step 1

Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.

Step 2

Add the squash and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.

Step 3

Pick out the bay leaf and blend the soup until smooth using a stick blender.

Step 4

Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.

Step 5

Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan.

Step 6

Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds.