36 Pumpkin soup Oven setting: CircoRoasting METHOD Combine the pumpkin, onion, garlic and olive oil in Serves: 6–8 a large bowl. Season with salt and pepper. Toss to Preparation time: 15 minutes combine. Cooking time:40 minutes Level of difficulty: Easy Line the multipurpose pan with baking paper and arrange vegetables evenly.Put the pan onto shelf level 3. Select CircoRoasting and cook at 180°C for 30 INGREDIENTS minutes, turning vegetables after 15 minutes. 2kg butternut pumpkin, peeled While the pumpkin is roasting remove the basil leaves and cut into 2cm cubes from the stems. Discard the stems. Keep half of the 1 onion, roughly chopped leaves aside to be added to the soup later. Place the 5 cloves garlic, roughly chopped remaining leaves in the bowl of a food processor with 50ml olive oil the extra olive oil and process until smooth. Set aside. Salt and pepper Put the roast vegetables into a large saucepan. Add 1 bunch basil the cream and water to the saucepan and place on an 80ml olive oil, extra Induction or FlameSelect® cooktop. Set the level to 7 500ml cream on Induction or 8 on FlameSelect®. Bring to the boil. 500ml water When the soup is boiling add the basil leaves, remove from the heat and using a hand–held blender, puree the soup until smooth. Season to taste and serve drizzled with basil oil. NOTE Pumpkin soup freezes well, make a double batch. THE NEFF AUSTRALIA COOKBOOK STARTERS