To make the Pumpkin Soup:

1. Peel carrot and pumpkin. Cut into medium 2in chunks.
2. Heat 1 tbsp oil in a large stock pot over medium high heat. Add pumpkin and carrot and cook, stirring, for 3 minutes or until lightly browned.
3. Add 4 cups of stock, along with ginger and chopped chilli and allow to simmer for 20 minutes or until vegetables are soft.
4. Take the soup off the heat and blend, using a stick blender.
5. Mix in coconut cream and heat until the soup comes back up to the boil. Turn off heat and set aside until serving.
6. To make Garlic Croutons:
7. Cut garlic clove in half and rub on both sides of the bread slices to flavour. Be generous. Chop bread into small 2cm cubes.
8. Heat butter in a small frypan until bubbly. Add bread squares and cook, stirring, until lightly browned and crisp on all sides.

To serve:

1. Divide soup between bowls and serve croutons on the side. You can drizzle extra coconut cream over the top if you like.
2. Sprinkle a handful of croutons into the soup at a time – they will remain crispy in every bite.