Grease the insides of six small clay flower pots or a large loaf tin.
Mix yeast, flour, salt, sugar, and oil in a bowl until combined.
Gradually add warm water until the mixture forms a soft dough.
Add pumpkin seeds and knead for 5 to 8 minutes until smooth.
Place dough in pots, cover, and prove in a warm place for 1 to 1.5 hours.
Preheat the oven to 190°C.
Bake for 20 to 25 minutes until golden brown and the base sounds hollow.
Heat oil in a pan and fry the onion and pumpkin for 1 to 2 minutes.
Add garlic, then pour in stock and simmer until the squash is tender.
Blend the mixture into a fine purée in batches.
Return soup to a pan, stir in lime juice and cream, then season.
Serve soup topped with olive oil and cress alongside the bread.