Heat 2 tablespoons of the olive oil in a large saucepan, then gently cook the chopped onions for 5 minutes until soft but not coloured.
Add the chopped pumpkin (or squash) to the pan, then carry on cooking for 8-10 minutes, 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 minutes until the pumpkin is very soft.
Pour the double cream into the pan, bring back to the boil, then purée with a hand blender.
While the soup is cooking, slice the crusts from the bread and cut into small cubes for croutons.
Heat the remaining 2 tablespoons of olive oil in a frying pan, then fry the bread until it starts to become crisp.
Serve scattered with the Parmigiano Reggiano shavings, croutons and drizzle with a little more olive oil.
*All information included in this recipe has been provided by Italia Formaggi.