1Pre-heat your oven to 180°C degrees (fan-forced).
2Cut the pumpkin into medium sized cubes (skin removed).
3Add the apples, onion and garlic. Season well with salt and pepper.
4Add the cumin and drizzle generously with olive oil.
5Bake for 30-40 minutes or until soft and slightly charred.
6Once roasted, add the vegetables and stock into a thermo-friendly blender and blend high for 2 minutes, or until silky smooth. Add in the cream and blitz for a further few seconds. If it's too thick, loosen with some hot water. Taste and adjust seasonings.
7To serve, ladle the soup into bowls and top with pomegranate arils, toasted almonds, fresh parsley and tarragon, marinated goats’ cheese and freshly-ground black pepper.
2 medium Granny Smith apples (cored and quartered)
1 medium onion (quartered)
2 cloves garlic
G-Fresh Black Pepper
1/2 tsp G-Fresh Cumin
500ml stock depending on desired thickness made with 500ml water and 1 tbsp G-Fresh Chicken Stock Powder
1/4 cup cream
Garnishes: Pomegranate arils, toasted flaked almonds, fresh parsley and tarragon