Step 1

Preheat the oven to 170°C fan bake. Line an oven tray with baking paper.

Step 2

Place the whole pumpkin on the lined oven tray. Cut the ends off the onion and cut the unpeeled onion in half. Drizzle with 1 tablespoon of the olive oil and place on the tray skin-side down.

Step 3

Bake for 1 hour 40 minutes or up to 2 hours, depending on the size of your pumpkin. It is cooked when the skin has browned and it is easily pierced with a fork.

Step 4

To make the croutons, tear the bread into bite-sized chunks and spread out on an oven tray. Drizzle with olive oil, then bake for about 15 minutes until golden.

Step 5

Once the pumpkin has cooled, peel off and discard the skin. Cut the pumpkin in half and scoop out and discard the seeds. Chop the flesh into large pieces or mash it. Discard the onion skin and coarsely chop the onion.

Step 6

To make the soup, heat the remaining 1 tablespoon olive oil in a large pot, add the garlic and saute for 1 minute.

Step 7

Add the onion and cumin to the pot and stir together.

Step 8

Stir in the pumpkin and stock, bring to a simmer and cook for 5–10 minutes.

Step 9

Remove from the heat and use a stick blender to puree the soup. Taste and adjust seasonings.

Step 10

Serve topped with the home-made croutons, parmesan, parsley and a swirl of cream (if using).

Step 11

Serves: 4