Set the oven to 200°C.
Heat a large saucepan with oil. Roughly chop and add onion, celery, carrot and garlic as you go. Add diced pumpkin and sauté for 5 minutes.
2. Simmer the soup
Pour in 1L water and add stock. Bring to the boil and simmer, covered, for 10-15 minutes, or until pumpkin is soft.
3. Make the ham mixture
Finely chop 2-3 tbsp parsley, grate cheese and thinly slice ham, combine with 1 tbsp oil and season with pepper (see notes).
4. Cook the bread
Slice the bread 2/3 through in a criss cross pattern. Add mixture into cuts. Wrap the bottom of the bread in baking paper / foil and cook in the oven for 10 minutes.
5. Blend the soup
Blend the soup to desired consistency using a stick mixer. Adjust seasoning with salt and pepper.
6. Finish and plate
Serve soup with a side of the cheesy pull-a-part loaf. Top with finely chopped parsley.
If you have any leftover ham mixture, add to soup prior to blending for an extra flavour punch!
If you prefer, serve with warm plain bread and add ham and cheese to the soup instead.
Gluten friendly option - bread is replaced with GF loaf
No pork option - ham is replaced with turkey
Brown onion, 1
Celery sticks, 2
Garlic, 3 cloves
Diced pumpkin, 1.2 kg
Chicken stock paste, 1/2 jar *
Parsley, 2/3 bunch *
Cheddar cheese, 1/2 packet *
Ham, 1 packet (100g)
Wholemeal bread loaf, 1
From your pantry
Oil (for cooking), salt, pepper, baking paper or foil