Roasted Pumpkin Soup

Cooking function: 4D Hotair 180C with low added steam

Prep time: 20 minutes

Ingredients:

1 medium sized pumpkin or 2 small sized
2 medium size onions
2 cloves of garlic
A handful of parsley, chopped
¼ teaspoon of cinnamon
1 litre of vegetable stock
200ml double cream
Salt and black pepper to taste
Tbsp. vegetable oil

^{Allergens are highlighted in bold}

1. Either roughly chop the pumpkin (disposing of the seeds) and onion into large chunks, and crush the garlic toss with oil or cut in half scoop out the seeds brush with oil. Season both and roast with the garlic.

2. Roast in a pre-heated oven for 40-50 minutes at 180 C on 4D hot air with low added steam or until all the ingredients have a nice caramelised colour on them, but not burnt and are soft.

3. Heat up the stock.

4. Put all of the roasted vegetables into a saucepan, with half of the stock and blend using a stick blender

5. Pour out into a saucepan and stir in the double cream, saving some for the presentation.

6. Taste and adjust seasoning. Add the chopped parsley, saving some for the presentation

7. Serve or keep warm on induction hob on no 2. Have small bowls in warming draw and ladle ready to serve.

8. Serve in a bowl. Pour the rest of the cream in each bowl, and swirl through. Sprinkle with the remaining chopped parsley leaves and a dash of black pepper.