Cut the bread into small pieces. Add olive oil and garlic in a small bowl.
Mix all 3 ingredients and pop it in the oven at 225 C until the bread becomes crispy.
In an oven proof dish, add diced pumpkins, diced onions, mushrooms , garlic cloves, all the spices, sea salt, black pepper, drizzle of olive oil and pop the dish in the oven. Roast it for 40-45 minutes.
Take a pan, add 600 ml water, boil it and break the stock cube and put it in the boiling water and let the stock cube mix well in the water. Turn off the heat. If you have vegetable stock ready in the refrigerator then don't require to use stock cube. Just reheat the vegetable stock and mix in the soup puree.
With the help of a food processor or a hand mixer, blend the roasted pumpkin, if required add some vegetable stock to churn it and add the smooth paste in the boiled water. Boil it for couple of minutes.Add more seasoning if required. I prefer having little bit of texture, I don't puree all of the soup.
Garnish it with chives, mushrooms and garlic croutons. Serve hot with some bread.
- Garlic croutons and pumpkin could be popped in the oven together to save the time in different dishes and when croutons are done, take them out of the oven.
- Slice the mushrooms when they have been roasted and then use it for garnishing.