Family Warming Pumpkin Soup

Heat 3 teaspoons of the olive oil in a large saucepan over a medium-high heat. Cook the brown onion for 5 minutes, stirring regularly, or until the onion has softened. Add the garlic and cook for 1 minute, or until fragrant. Add the pumpkin and sweet potato to the saucepan and cook, stirring, for 5 minutes or until slightly softened and golden.

Add the hot water and crumbled vegetable stock cube to the saucepan with the pumpkin. Bring the mixture to the boil and then reduce to a simmer. Cook for 20 minutes, or until the pumpkin is completely soft when pricked with a knife. Pour in the cannellini beans in the last minute to heat through. Once cooked, remove the pan from the heat and blend the soup using a stick blender until smooth. Alternatively allow the soup to cool slightly and blitz in a blender in batches until smooth.

Meanwhile, place the Serrano ham in a single layer on a lined oven tray. Cook in the oven for 5-10 minutes or until crispy. Add the bake-at-home herb rolls in the last 5 minutes until warm and crusty on the outside.