If you don’t want to make the bread, just make the pesto and spoon some on to each serving of soup, or offer a bowl of it at the table. It’s a good idea to keep Parmesan rinds. They give such an intense umami flavour to soups. The soup itself, apart from the pumpkin, is pretty much a store-cupboard recipe (you can use carrots if you don’t have pumpkin).   Source link