Peel the potimarron, reserving some of the skin for decoration. Scoop out and discard the seeds. Cube the flesh and place it in a large saucepan with the stock. Bring to the boil, then reduce the heat and simmer for 30–35 minutes until softened.

Add the double cream, lemon juice and soy sauce. Remove the pan from the heat and, using a stick blender or a food processor, blend into a creamy soup. Return to the heat and adjust seasoning as required.

Meanwhile, to crisp the squash skin, heat a shallow layer of oil in a small frying pan over a high heat. When hot, add the skin and fry for about 30–40 seconds until crisp and golden. Drain on kitchen paper.

Serve the soup in cups, glasses or bowls and top with a dollop of whipped cream and the crispy skin pieces.