Roast pumpkin soup with melted cheese croutons 150g butternut pumpkin, peeled, diced 2 tsp water Olive oil ½ brown onion, finely diced 1 garlic clove, crushed 1 cup Campbell’s chicken stock 2 thick slices Jarlsberg cheese 1 large slice sourdough bread, crusts removed, sliced into a rectangle Extra virgin olive oil, to serve 1 Preheat an oven to 200°C fan forced. 2 Place pumpkin in a large microwave-safe bowl. Add water, cover and microwave on HIGH/100% for 3-4 minutes until just tender. Remove from microwave and drain well. Transfer to roasting pan, drizzle with oil and season with salt and pepper. Roast 10 minutes or until golden. 3 Meanwhile, heat oil in a small saucepan over medium heat. Add onion and garlic, sauté 5-6 minutes until onion is translucent, season with salt and pepper. Add chicken stock, simmer 5-6 minutes then remove from the heat. 4 Heat a grill on high heat, place cheese on bread and grill until cheese is melted. 5 Pour stock mixture into a blender, add roast pumpkin and blend until smooth. Pour into warm bowl, drizzle with extra virgin olive oil and serve with bread.