1 onion, diced
1 ½ cups pumpkin, grated
2 x 410g cans Ardmona whole peeled tomatoes
1L vegetable or chicken stock
Salt and pepper
2 pieces thick sourdough
½ cup grated cheddar
In a saucepan over a medium heat, cook the onion in 1 tablespoon of olive oil until translucent. Add the grated pumpkin and stir to coat in the onion and olive oil.
Add the tomatoes and their juices and break them up with the back of a spoon or spatula. Stir in the stock and a pinch of salt, then allow to simmer for 10-15 minutes.
Turn off the heat and blend the soup with a stick blender until you reach a smooth consistency.
To make the grilled cheese, butter two pieces of sourdough on the outside, and then sandwich with grated cheese. Toast in a sandwich press until outside is golden and cheese has melted. Serve with the soup.