Pumpkin Soup

After seeing some "cute" Asian Pumpkins in our local fruit and veg shop last week, coupled with the experience of some rather nippy temperatures the past few evenings, it was on the cards that Pumpkin Soup would be on the menu this weekend. 
Jen is unable to have onion but is okay to have the "green" part of leeks. So leeks it was as the substitute for the onions. I actually like the taste of leeks and have used them on many occasions in some recipes.
I decided to roast the pumpkin to give the soup a touch of added flavour.

When having croutons with a meal, I prefer to make my own using a really nice sourdough. Method is just to toss cubed pieces of the bread in a bowl with garlic infused olive oil, salt and a generous sprinkle of dried herbs such as thyme. rosemary and marjoram. Then bake in a 200C oven on a tray for 10-15 minutes.