Ingredients

1 kg grey pumpkin, peeled, chopped
3 cloves garlic, peeled
1 medium (150g) brown onion, chopped
1 tablespoon extra virgin olive oil
3 cups (750ml) salt-reduced chicken stock
2/3 cup (160ml) thickened light cream
1 teaspoon finely chopped fresh thyme
salt and freshly ground black pepper

Cheese croutes
1/4 cup (60ml) extra virgin olive oil
1 tablespoon seeded mustard
2 teaspoons finely chopped fresh thyme
1 small French stick, sliced thinly
1/3 cup (25g) finely grated parmesan cheese

NOTE: The soup can be made a day ahead. The croutes are best made close to serving.

Instructions

Preheat the oven to moderately hot (200°C). Combine pumpkin, garlic and onion in a large baking dish; drizzle with oil. Roast in a moderately hot oven for about 30 minutes or until soft.

Blend or process roasted vegetables with stock until smooth. Place mixture in a large saucepan, stir over heat until hot; stir in cream and thyme. Season to taste with salt and pepper.

For the cheese croutes, combine the oil, mustard and thyme in a small bowl; brush the mixture over bread slices. Place slices on an oven tray. Bake in moderately hot oven for 5 minutes; sprinkle with the cheese and bake for a further 3 minutes or until crisp.

Serve soup with cheese croutes.

Soup suitable to freeze. Not suitable to microwave.

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