Roasted pumpkin and apple soup with goat's cheese and bacon

Method

• 1
  Preheat the oven to 180C and line a baking tray with baking paper.
• 2
  Place the pumpkin, cumin, sage and 2 tablespoons oil in a large bowl and season, then toss to combine. Tip onto the tray, arrange in a single layer and roast for 10-15 minutes. Add apple and cook for a further 10 minutes or until tender.
• 3
  Meanwhile, heat another 2 teaspoons oil in a frypan over medium heat. Add bacon and cook, stirring, for 5 minutes or until golden. Set aside to drain on paper towel.
• 4
  Heat the remaining 1 tablespoon oil in the frypan. Add the onion, garlic and a pinch of salt, then cook, stirring, for 3-4 minutes until softened.
• 5
  Transfer to a blender with pumpkin mixture, 2 cups (500ml) stock and half the cheese, then whiz until smooth. Return to pan with remaining 3 cups (750ml) stock. Cook over medium heat for 15-20 minutes until reduced slightly. Season.
• 6
  To serve, sprinkle bacon, seeds and remaining goat’s cheese over soup.