Roasted Pumpkin Soup

1. Preheat oven to 180 Degrees Celcius fan force 2. Peel, de-seed and chop pumpkin. 3. Peel and halve onion. 4. Halve and de-seed tomato. 5. Peel and crush garlic slightly using flat of knife.. 6. Place washed herbs inside tomato halves where seeds were, do the same for the garlic pushing down well. 7. Place pumpkin on shallow baking dish, nestle onion and tomato halves in centre of tray and spray all with oil, season with salt and pepper. 8. Bake in prheated oven 180 Degrees celsius 40 minutes to one hour, you want the pumpkin to become soft and golden and the onion to begin to caramelize do not let the garlic burn. 9. When done remove from oven and carefully pour one cup of hot stock over vegetables, loosening vegetables and any browned bits from tray. 10. Pour into C.C, use more stock on tray if needed. 11. Using ultra blade blitz vegetables until smooth add remaining stock and set P1 Soup program. 12. When cooked taste and adjust seasonings. 13. You can top each bowl of soup with a tiny amount of freshly grated nutmeg or a sprinkle of lemon zest. As a starter for dinner guests drizzle two circles of fresh cream on the surface of each bowl of soup then using a butter knife slice the blade through the surface of the soup, top to bottom and left to right if done correctly you will create a spider web effect.