Heat the butter or margarine in a pan on medium heat. Add the onion, chilli, chilli flakes an chilli powder or peri peri.
Cook for between 4 to 5 minutes until the onions are softened.
Add peeled, seeded and cubed pumpkin, into the pan. Save the seeds for roasting. Cook for 5 minutes.
Add ¾ cup water to the pumpkin, just covering it halfway. Add salt and cover with a lid.
Cook until the pumpkin is soft and add milk or cream to the cooked pumpkin.
Empty all ingredients into a blender and blend until smooth and creamy. Add a little more milk or cream if you feel that it is too thick.
Wash and drain the pumpkin seeds, which you removed when peeling and cubing the pumpkin.
Place in a pan with a tablespoon of olive or vegetable oil on medium heat. Fry until the seeds swell slightly, for about 5 minutes stirring often, to avoid burning.
FOR THE CROUTONS
Simmer oil, butter or margarine, garlic, dried mixed herbs and crushed chillies in a pan. Allow this to simmer just until the butter or margarine has melted.
Remove from the heat and allow the flavours to infuse while you chop up your bread.
Cut up a ¼ loaf of bread into 3 inch cubes. Drizzle the oil or roll the bread cubes in the oil until evenly coated.
You can either bake the seasoned bread cubes at 350°F / 180°C in the oven for 15 minutes or fry them in a pan, on the stove for 15 minutes, just until they are crunchy.Remove the croutons from the oven or stove and toss a few into the soup with the roasted pumpkin seeds.
Garnish with chopped spring onions and enjoy hot as a light lunch or appetizer.