How to Make Roasted pumpkin and garlic soup

Ingredients

• 1 kg pumpkin, deseeded, cut into wedges
• Extra virgin olive oil cooking spray
• ½ bulb garlic
• 1 Tbsp extra virgin olive oil
• 2 brown onions, finely chopped
• 1 Massel Ultracube Salt Reduced Vegetable Stock Cube
• 1.25 l (5 cups) boiling water
• 30 g slices sourdough bread or gluten-free bread, cut into cubes
• Sage or chives, chopped, to serve
• Freshly ground black pepper, to serve

1. Preheat oven to 190°C (fan-forced). Line a roasting pan with baking paper. Add pumpkin to prepared pan and spray with cooking spray. Wrap garlic in foil and add to pan. Roast for 35-40 minutes or until pumpkin is very tender. Set aside.
2. Meanwhile, heat oil in a medium saucepan over a medium heat. Add onion. Reduce heat to low and cook for 8-10 minutes or until onion is very soft. Put stock cube in a heatproof jug and pour over boiling water. Stir well.
3. Peel pumpkin and put flesh in a blender or food processor. Squeeze garlic from skin and add to blender with onion and stock. Process until smooth. Return soup to pan and bring to a simmer over a medium heat. Cook for 10 minutes.
4. Meanwhile, line a small oven tray with baking paper. Put bread cubes on the prepared tray and spray with cooking spray. Bake for 8-10 minutes or until golden brown. Set aside.
5. Ladle soup into bowls. Top with croutons, herbs and pepper. Serve.