Roast Pumpkin Soup

Last night's little experiment for today was a roast pumpkin soup with a little twist on my usual.
100g triple smoked shaved ham
2 medium cloves of garlic
1 onion
1 medium-to-large pumpkin
300mL of cream
250mL of chicken stock
2 tablespoons of crumbled dry feta cheese

1) Dice the pumpkin, without skin, add salt and olive oil to them on a tray and roast/bake them until the pumpkin just starts to charr or on the corners at around 180C.
2) Cook the onion until it is translucent. Dice the shaved ham and put it in with the onion. When it is fragrant, you should crush the garlic cloves and put them in the pan.
3) When the pumpkin is cooked, remove it and put it into the 250mL of stock in either a large bowl or a pot. Then add in the garlic, onion and ham mix. Use a stick blender to turn it into a puree.
4) Heat this through in a pot. When it has been warmed through, add in the cream and bring it to the simmer.
5) Once the cream has been combined with the puree and is simmering, add in the crumbled dry feta cheese. Continue heating it until the feta starts to dissolve into the soup.
6) Serve this with crusty bread.