500g pumpkin, sliced, skin on
10 medium vine tomatoes, halved
2 whole bulbs of fresh garlic, cut in half through the middle
4 teaspoons of smoked paprika
1.5 litre vegetable stock
Salt and pepper to taste
Pouring cream, optional
Garlic infused oil
Preheat the oven to 160°C
Place the tomatoes, pumpkin and garlic bulbs in a large oven proof tray and bake until the pumpkin is soft and the garlic and tomatoes are cooked and soft.
Remove from the oven and leave to cool.
Once cooked, remove the pumpkin skin and squeeze out the roasted garlic and add to a deep saucepan with the tomatoes. Add the stock and paprika then blitz to a smooth consistency. I like the skins left on the tomatoes.
For the toast, simply slice the crusty bread, drizzle with the garlic infused olive oil and a sprinkle of salt flakes then griddle until it is crispy on both sides.
Add a drizzle of cream or if you want to impress, blitz a handful of fresh basil and some olive oil just enough to make a drizzle on top of the soup. You can also do the same auth a chilli and oil, it looks great and takes the soup to another level.