Ingredients:

1/2 small butternut pumpkin (300-400gms) peeled
1 medium onion, peeled
1 medium potato, peeled
1 spring onion
1 carrot
1 small carton (500ml) chicken stock (vegetable stock for vegetarians)
1 slice wholegrain bread
1/4 cup grated tasty cheese (Grate cheddar using a box grater)
Salt and pepper
Olive oil

 

Method:

Place a little olive oil into a small frying pan, cut the bread into small squares and fry in the oil until crisp, then put aside.
Chop the onion, pumpkin, carrot, potato and bulb of spring onion finely, and cook with a little oil in a small saucepan for 5-7 minutes until softened.
Add some of the stock and boil for another five minutes until vegetables are soft.
With a fork or potato masher, mash up the cooked vegetables, add the remaining stock (add a little water if too thick), bring to boil and season to taste.
Pour the soup into a bowl, sprinkle on some chilli flakes and a drizzle of olive oil and top with bread croutons and cheese.