Melt the butter in a large saucepan and add the onion and garlic, cook for several minutes to soften, but do not allow to brown.
Add the potato and pumpkin flesh.
Heat a small frying pan, add the cumin seeds and cook over a low heat until they release their wonderful aroma but be careful, they do not burn.
Add straight away to the onions and potatoes then pour in the water and add the stock cubes - it should come above the vegetables by about 3cm so you might need to add a bit more.
Bring to the boil, season then reduce to a simmer and cook for 15-20 minutes until the potatoes are soft and just breaking up.
Trim the crusts off the bread then cut into cubes.
Heat the oil and butter in a frying pan then add the bread cubes and halves of garlic
Cook until nicely browned then tip into a colander and remove the garlic.
Sprinkle with a little salt and pepper and keep warm.
Tip the soup into a liquidiser and blitz until smooth, adding a little milk if it is too thick.