Heat the olive oil in a pan and fry the chopped red onion and garlic for 5 minutes. Add the sun dried tomato purée, sliced peppers, and the chopped pumpkin.
Cook for 10 minutes, then add the vegetable stock and bring to the boil. Reduce the heat and cook for 30 minutes.
Blend in a food processor (or use a stick blender) until smooth, then return to the pan to warm through.
Serve in bowls and make a spider-web pattern with cream by drizzling on two concentric circles plus a dot in the centre, then drag lines outwards from the centre with a skewer.
Top with baked pumpkin seeds for a fun Halloween meal.
Cook's tip: Bake your reserved pumpkin seeds in a preheated oven at 200°C, fan 180°C, gas mark 6, for 8 minutes until crisp. Or use ready-baked pumpkin seeds.