Pumpkin & Sweet Corn Soup with Toasted Parmesan Rolls

1 onion diced

350g pumpkin

1 large potato

1 medium sweet potato (or a large carrot)

1 cob of corn. (or 1 sml tin of corn kernels or a regular tin of creamed corn)

3 cups of chicken stock

salt and pepper

2 rolls of your choice

parmesan cheese

Fry diced onion in olive oil quickly and throw in chopped vegetables. Add stock, salt and pepper and boil until vegetables are cooked. Once cooked, puree the vegies then add the corn. If using corn from a cob take off the corn from the cob and cook in the microwave for 1 minute covered. (it pops everywhere).

Cut rolls in halves and sprinkle with parmesan cheese and put under the griller to toast.

Serves 4