Spiced baked pumpkin soup with goat's cheese croutons

2. Melt the butter in a large pan and saute the onions, garlic and red chilli until soft but not brown.

3. Add the cooked pumpkin flesh, stock, cumin and seasoning. Bring to the boil and simmer for 15 minutes.

4. While the soup is cooking, make the croutons: Brush the bread slices with olive oil, place on a baking tray and bake in the oven until crispy and golden. This will take 5-10 minutes.

5. When the soup is cooked puree using a hand blender.

6. Return to a clean pan and add the milk. Reheat the soup without allowing it to boil. Check the seasoning.

7. Spread the cooked croutons with the soft goat's cheese.

8. Serve the cooked soup in warm bowls with the croutons on the side, or even placed on top just before serving.