Preheat oven to 200 degrees Celsius. Place pumpkins in a large baking sheet, drizzle with olive oil and season with salt and pepper, and roast in oven for 20 minutes.
In a medium size pot, saute onions, apples and carrots with olive oil until they have caramelized. Add roasted pumpkins and chicken stock, leave to simmer in medium heat for about 15 minutes, until all the ingredients have softened.
Puree mixture in the blender attachment of the Philips Avance Food Processor.
Pour the mixture back into the pot, add bay leaf, cooking cream, cumin powder and season with salt and pepper, leave to simmer for 5 more minutes. The cooking cream gives the soup a delicious creamy flavor, but you can also opt to skip this ingredients altogether and you can rest assured that the flavors will still be delicious.
Serve in a bowl with a drizzle of cooking cream and garnish with chopped coriander.
Zahra Abdalla
Pumpkin Butternut By Air Uzbekistan 
Onion Brown Spain 
Apple Green Italy 
Carrot Loose Australia 
Rahma Olive Oil 
Puck Cooking Cream 
Maggi Chicken Stock 
Nezo Fine Sea Salt 
Bayara Black Pepper Powder 
Bayara Bay Leaves 
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Bayara Cumin Whole 
