Pumpkin soup with herb oil

For the herb oil:

4 tbsp extra virgin olive oil

4 tbsp chopped fresh herbs (parsley, chives, marjoram, sage and rosemary)

1 fresh medium-hot red chilli, deseeded and finely chopped

1 garlic clove, peeled and crushed to a paste

zest of ¼ lemon

sea salt

freshly ground black pepper

For the soup:

50g butter or 4 tbsp extra virgin olive oil

450g pumpkin or butternut squash (weight after peeling), peeled and cut into 2cm cubes

225g onions, peeled and sliced

4 garlic cloves, peeled and crushed to a paste

sea salt

freshly ground black pepper

1.2l chicken stock

225ml creamy milk (optional)

4 tbsp pumpkin seeds, toasted on a dry pan until crisp