Pumpkin soup with Vegemite toasts

1.Melt butter in a large saucepan on medium heat; cook onion and garlic 3 minutes, stirring, until soft.

2.Add pumpkin, chicken stock and water. Bring slowly to boil; simmer, covered, 15 minutes, until pumpkin is tender.

3.Allow to cool slightly; puree in batches, using a food processor or hand blender. Season to taste.

4.Meanwhile, cut extra piece of pumpkin into small cubes, leaving skin on. In a small saucepan, heat enough oil to cover cubes; fry 1-2 minutes, until crisp and golden. Remove with a slotted spoon; drain on crumpled paper towel.

5.Meanwhile, to make Vegemite toasts, cook one side only of each slice of bread under a preheated grill. Spread uncooked side with a little Vegemite and sprinkle with cheese. Cook under grill 1 minute, until cheese melts and is bubbling. Cut each slice into quarters.

6.Top soup with a swirl of sour cream, crisp pumpkin and chopped parsley. Serve with Vegemite toasts.