Heat 2 tbsp olive oil in a large saucepan, then gently cook the chopped onions for 5 mins, until soft but not coloured. Add the chunks of pumpkin to the pan, then continue to cook for 8-10 mins, stirring occasionally until the pumpkin starts to soften.
Pour the vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour 100ml of Lactofree cream into the pan, bring back to the boil, then purée with a hand blender. For an extra smooth consistency you can push the soup through a fine sieve into another pan.
While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more 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 with croutons and seeds and drizzled with more olive oil, if you want.