Roasted pumpkin and coriander soup

1. Pre heat the oven to 180*
2. Peel and chop the pumpkin and onion into bite sized pieces
3. Lay the pumpkin pieces in a single layer on a baking tray and drizzle with oil
4. Cook the pumpkin and onion on the middle shelf of the oven for 20 minutes until soft and slightly browned.
5. Once cooked add the pumpkin in a large saucepan with the onion, coriander, cream and butter.
6. Blend the ingredients until smooth and heat through until ready to eat.
7. Serve with a sprinkle of fresh coriander on to with some crusty bread or croutons.