Roasted Pumpkin Soup - Serves 2

Preparation time: 5 minutes

Cooking time: 40 minutes

Ingredients

• 1 butternut pumpkin (or squash)
• Drizzle of olive oil
• 4 chopped shallots 
• 3 cloves of garlic
• 1 tsp chilli flakes 
• 1tsp paprika
• 1 orange juiced 
• 1 tsp tabasco
• 700ml vegetable stock
• drizzle of cream 
• handful of pumpkin seeds
• handful of fresh parsley

Method

1. Place a butternut pumpkin into a Tripod Roaster.
2. Roast the Pumpkin for 20-25 minutes. 
3. Once the pumpkin is ready remove from the roaster and cut into 3cm cubes. 
4. Attach a Cooking Bowl with a drizzle of olive oil to the Cooking Tripod.
5. Add the pumpkin, shallots, garlic and orange juice and cook for a further couple of minutes. 
6. Pour in the tabasco and vegetable stock, combining all the ingredients together. 
7. Cook the soup for 10 minutes and blitz in a blender. 
8. Put the soup back on the heat to warm up and garnish with a swirl of cream, pumpkin seeds and parsley.