Roast pumpkin & garlic soup

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place the pumpkin and garlic, in a single layer, on the trays. Spray with olive oil spray and season with salt and pepper. Bake in oven for 1 1/4 hours or until tender.

Meanwhile, cook the bacon in a non-stick frying pan for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel. Add enough oil to the pan to come 1cm up the side of the pan. Heat over medium-high heat. Add half the basil and cook for 30 seconds. Transfer to the plate. Repeat with remaining basil.

Heat the extra oil in a stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the cumin and cook, stirring, for 30 seconds or until aromatic. Add water and stock cube and bring to the boil. Add garlic and pumpkin, reserving 2 cups of pumpkin, and cook for 10 minutes. Set aside for 5 minutes to cool.

While the soup is cooking, make the sage toasts. Preheat grill on high. Place the bread slices on a baking tray. Cook under grill for 1-2 minutes or until toasted. Turn and top each toast with 2 sage leaves, then with mozzarella. Cook under grill for 2 minutes or until mozzarella melts.

Place the soup in the bowl of a food processor and process until smooth. Return to the stockpot over low heat. Add the reserved pumpkin and cook, stirring, until heated through.

Combine the pesto and lemon juice in a bowl. Ladle the soup among serving bowls. Drizzle over the pesto mixture and cream. Top with the bacon and basil. Serve with the sage toasts.