PUMPKIN SOUP WITH TORTELLINI
- Add vegetables and stock to a large saucepan on a high heat bring to the boil. Cook for 5 - 10 minutes or until the vegetables are tender. With a stick blender blitz until a smooth consistency add cream and blitz to combine.
- To serve, place tortellini into a bowl and spoon soup over the top with grated parmesan cheese and a drizzle of oil.
- To roast the vegetables, preheat your oven to 200°C. Place vegetable onto a oven try that is lined with baking paper. Drizzle with oil and pinch of salt, place into the oven and bake for 30 minutes, allow to cool.
- To cook pasta, cook pasta as usual but leave it slightly undercooked. Drain and toss with a little olive oil and store in a sealed container in the refrigerator until needed.