You can just cook the pumpkin for this in the pan with the onions until soft, but roasting it really intensifies its flavour.
Embellishments – such as the pumpkin seeds – are nearly always optional, but these are quite delicious. You could use the seeds scooped from the pumpkin – just give them a clean.
Prep time: 15 minutes Cooking time: 40 minutesSix For the soupFor the pumpkin seedsFor the crème fraîcheWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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