Pumpkin soup with walnut bread

A whole pumpkin
Olive oil
2 teaspoons cumin
Salt and pepper
One onion, finely diced
2 cloves garlic, finely sliced
An organic chicken stock cube dissolved in 2 pints of hot water
3 potatoes, peeled and chopped into 2cm cubes
A glug of single cream

Half the pumpkin, and scoop out the seeds. Half it again, and once again (eighths) and peel with a potato peeler. Chop the flesh into large chunks and tip them into a baking tray. Scatter with the cumin, season with salt and pepper and drizzle with enough olive oil to coat everything. Toss together, using your hands, and roast in a hot oven for about 20 mins. Meanwhile sweat the onion and garlic for 10 mins. Add the potatoes, season well, and cook for a couple of mins. Pour in the stock, followed by the roasted pumpkin chunks - which should be charred in places and soft. Bring to a gentle simmer and cook until the potatoes are tender. Then blend until smooth. Stir in the cream, season again, and gently reheat. Serve with slices of walnut bread, spread thickly with butter.