Roast Pumpkin Soup with Garlic Bread

Ingredients

• 1.5 kilogram butternut pumpkin, peeled and cubed
• 1 piece brown onion, quartered
• 2 tablespoon olive oil
• 6 clove garlic
• 1 litre vegetable stock
• 125 millilitre thickened cream
• 1/4 teaspoon ground nutmeg
• 1 piece baguette
• 80 gram butter, softened
• 1/2 cup tasty cheese, grated

Instructions

1. 1Preheat the oven to 200°C. Toss the pumpkin, onion and 4 whole garlic cloves with the oil on a large roasting tray. Season with salt.
2. 2Roast for 40 minutes until the pumpkin is soft and golden at the edges.
3. 3Make garlic butter: crush the remaining 2 garlic cloves into the softened butter and mix well.
4. 4Cut the baguette into 2 cm slices without cutting all the way through. Spread garlic butter between the slices and sprinkle cheese over the top. Wrap in foil.
5. 5Tip the roasted vegetables into a large saucepan with the stock. Bring to a simmer for 5 minutes.
6. 6Put the wrapped bread in the oven for 12 minutes, opening the foil for the last 3 minutes so the cheese browns.
7. 7Blend the soup with a stick blender until completely smooth. Stir in the cream and nutmeg, then season with salt and pepper.
8. 8Ladle the soup into bowls and serve with the hot garlic bread for dunking.