Roast pumpkin, eggplant and garlic soup

"Heat an oven to 180degC.Cut the pumpkin and eggplants in half.Put the pumpkin, and eggplant cut side down on baking paper on a baking tray.Cook them in the oven for 1 hour or until they are all soft.After about 15 minutes of this cooking time add the garlic knob (skin and all) to the baking tray.Take the tray out of the oven and if you have time let it cool till they are easy to handle.Boil about 1 litre of waterScrape the cooked inner of the eggplants and flesh of the pumpkin into a large saucepan.Peel back the skin of the garlic and squeeze the cooked cloves into the saucepan.Add boiled water to the saucepan until all the vegetables are just covered.Add the chicken stock powder.Puree this mix with a stick blender.Add salt and pepper to taste.Chop the spring onions and parsley and add them to the saucepan.Add more boiled water until you have the consistency you want. I aim for the consistency of cream.Bring the soup to the boil on a stove, and let it boil for a few minutes.If serving it as a meal, cut the cheddar cheese and salami into very small cubes.Add 30g of cubed light cheddar cheese and 15g of cubed salami to each bowl before putting in the hot soup.Serve with your favourite bread."