Heat half the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured. Add the pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the pumpkin is very soft. Pour the cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
While the soup is cooking. Heat the remaining olive oil in a frying pan and add the seeds to the pan, then cook for a few mins 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 the seeds and drizzled with more olive oil, if desired.
Serve with 3 Nairn's Rough Oatcakes
4 tbsp olive oil
2 onions, finely chopped
1kg pumpkins, deseeded and chopped into chunks
700g vegetable or chicken stock
142ml pot of double cream
3 Nairn's rough oatcakes
handful of pumpkin seeds from packet