Roasted Pumpkin Soup
cream and seeds (for garnish)
Step by step
Peel the butternut squash and slice it. Cut the slices in half.
Line a baking tray with baking paper. Arrange the butternut squash on the tray.
Drizzle the olive oil over the butternut squash and roast for about in a 45-50 minutes in a 200°C pre-heated oven.
Pour the vegetable stock into the jug of the blender. Add onion and the roasted butternut squash.
Put the blender on the Soup Stand and cook until the programme is finished.
Pour the soup into bowls.
Drizzle cream over the soup and finish off with seeds.