Roast pumpkin soup with blue cheese recipe

Ingredients

• 1 kg Pumpkin, peeled and cut into chunks
• 2 tbsp Extra virgin olive oil, plus extra for drizzling
• 2 Garlic cloves, whole and unpeeled
• 1 Rosemary sprig, leaves stripped
• 1 pinch Sea salt and freshly ground black pepper
• 1 l Vegetable stock
• 4 Slices of good-quality bread
• 120 g Blue cheese, Picos Blue or similar