Ingredients

• 2.5kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
• 3 garlic cloves, unpeeled
• Olive oil spray
• 2 (about 60g) short-cut bacon rashers, thinly sliced crossways
• 20 fresh basil leaves
• Olive oil, to shallow-fry
• 1 tbs olive oil, extra
• 1 onion, finely chopped
• 3 tsp ground cumin
• 1.25L (5 cups) water
• 1 large Massel vegetable stock cube
• 70g (1/4 cup) bought basil pesto
• 1 1/2 tbs fresh lemon juice
• Thickened cream, to serve

• Sage toasts

• 8 x 1cm-thick slices sourdough baguette (French breadstick)
• 16 fresh sage leaves
• 120g mozzarella, thinly sliced

Description

Roast Pumpkin & Garlic Soup Recipe - Preheat Oven To 200°C. Line 2 Baking Trays With Non-stick Baking Paper. Place The Pumpkin And Garlic, In A Single Layer, On The Trays. Spray With Olive Oil Spray And...

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