<http://schema.org/recipeInstructions>
"Preheat the oven to 180\u00B0C and line a baking tray with baking paper.,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.,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.,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.,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.,To serve, sprinkle bacon, seeds and remaining goat's cheese over soup."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delicious.com.au/recipes/roasted-pumpkin-apple-soup-goats-cheese-bacon/d11b0bff-2488-4119-a380-7ac0c30a3568?current_section=recipes>