Roasted Pumpkin Swiss Cheese & Cumin Soup

Method

• 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.
• Just before serving stir in the cheese.
• Scatter the croutons on top and serve piping hot.