Honey roasted pumpkin soup with cumin

I have a lot of nostalgic memories in my mind as a child trying delicious foods for the first time! The recipe below is inspired by one of them!

ingredients

• One quarter or half a small sized butternut pumpkin

• 2 medium sized potatoes

• 1 medium sized onion

• 2 tablespoons of honey

• 2 teaspoons of stock powder

• 1 cup of water

• Four hundred mils of water

• Generous splash of olive oil

• 1/4 cup cooking cream

• fifty grams butter

• 1 tablespoon cumin

• Salt and pepper (season to desired personal preference)

Method

Roughly chop the pumpkin and potatoes and place into a casserole dish, quarter the onion and add this to the tray.

pour half a cup of boiling water into a mixing bowl and mix in the honey, stock powders and butter. Once the honey has melted into this mixture, pour over the chopped vegetables and bake at 160 degrees for thirty minutes or until soft and slightly caramelised.

Place contents into a medium sized saucepan with three hundred milligrams of water. Allow to cook for 5 minutes on a medium heat or untill all vegetables are soft and mushy. Add salt, pepper and cumin. blend contents in either a blender or a stick blender until consistency is smooth and homogeneous.

Add cream and olive and cook for another 4 minutes. Remove from heat, serve and enjoy!