Pumpkin soup with pumpkin seed pesto

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Cut the squash or pumpkin into chunky wedges and scoop away all the fibres and seeds, leaving the skin on. Rub the squash pieces with sunflower oil and season well with salt and pepper. Put them into a small roasting tin, skin-side down. Roast for about 40 minutes or until tender. Remove the squash from the oven and transfer onto a plate. When cool enough to handle, slice away and discard the skin and cut the flesh into small chunks.
2. Melt the butter in a large pan, add the onion and cook gently for about 10 minutes until the onion is very soft but not browned. Add the roasted squash, any juices from the plate and the stock. Season, then cover and simmer for 20 minutes.
3. Meanwhile, make the pesto. Heat a dry, heavy-based frying pan over a high heat. Add the pumpkin seeds and shake them around until lightly toasted. Cool, reserving 1 tablespoon of seeds to garnish. Put the rest of the seeds into a food processor with the coriander, chilli, garlic and oil. Blend to a paste. Transfer to a bowl and stir in the Parmesan, seasoning to taste.
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4. Leave the soup to cool slightly, then liquidise in batches until smooth. Return to a clean pan and bring back to a gentle simmer. Stir in 4 tablespoons of the pesto and adjust the seasoning. Ladle into warmed bowls and garnish each with a spoonful of crème fraîche, the reserved toasted pumpkin seeds and a sprig of flatleaf parsley.