Roast Pumpkin Soup With Cheese Croutes

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1 kg grey pumpkin, peeled, chopped

3 cloves garlic, peeled

1 medium (150g) brown onion, chopped

1 tablespoon extra virgin olive oil

3 cups (750ml) salt-reduced chicken stock

2/3 cup (160ml) thickened light cream

1 teaspoon finely chopped fresh thyme

salt and freshly ground black pepper

Cheese croutes

1/4 cup (60ml) extra virgin olive oil

1 tablespoon seeded mustard

2 teaspoons finely chopped fresh thyme

1 small French stick, sliced thinly

1/3 cup (25g) finely grated parmesan cheese

NOTE: The soup can be made a day ahead. The croutes are best made close to serving.

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