Veggie Roast Pumpkin Soup

Toss the pumpkin in half of the olive oil and place in a single layer on a lined oven tray. Season with salt and pepper. Cook in the oven for 35 minutes or until tender. Add the bake-at-home bread rolls in the last 5 minutes until warm and crusty on the outside.

Meanwhile, heat the remaining olive oil in a large saucepan. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cumin and cook for a further 1 minute or until fragrant. Add the hot water to the saucepan and bring to the boil. Reduce to a simmer and transfer the roasted pumpkin and the cannellini beans to the saucepan. Using a stick blender, blend the mixture into a smooth pumpkin and white bean puree. Season to taste with salt and pepper.