In a pot with high walls, heat the olive oil. Add the onion and garlic. Cook until onion is soft and transparent.
Add the squash, season with a little salt and stir-fry until soft. Then, add the coconut milk and let it boil over high heat.
Once it is boiling, lower it to medium heat until the pumpkin is cooked.
With the help of a blender, process the soup and pass it through a sieve. Heat it again in the pot and add more salt and pepper if necessary.
Cut the edges of the bread and cut it into 1cm x 1cm cubes. Mix it with olive oil and salt to taste. Brown the croutons in the oven at 350 ° F for 7 minutes.
Serve the cream in a bowl with croutons and fresh dill. Finish with a stream of chia oil on the plate.
