Courgette Soup with Toasted Pumpkin Seeds

Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside. Heat a drizzle of olive oil in a soup pot over low heat and fry the onion for 2 minutes. Stir in the diced courgette, then turn the heat to medium-low and fry for 3 minutes.

Add the potatoes and the stock, then cover with the lid and boil for 10 minutes over low heat. In the meantime, heat a drizzle of olive oil in the same pan you used for the pumpkin seeds. Fry the courgette ribbons for 5 minutes over medium-low heat, turning halfway.

Cut open the bread roll and transfer to a parchment lined baking sheet. Top with half each of the mushroom pesto and the grated cheese. Bake in the oven for 8 minutes.

Take the soup off the heat and use an immersion blender to process until smooth. Add a splash of hot water as necessary if it's too thick. Stir the rest of the pesto and cheese into the soup, then season to taste with salt and pepper.