Roasted Cauliflower Pumpkin Soup

Ingredients

• 750g/ 26.5oz pumpkin/ butternut squash cut into chunks
• 500g/ 18oz cauliflower, cut into florets
• 1 large brown onion, quartered left skin on
• 4 garlic cloves, unpeeled
• 1-2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 sprigs fresh thyme or 2 tsp dried thyme
• 4 cups/ 1 litre vegetable stock
• optional: additional 100g roasted cauliflower for topping
• coconut cream or light cream to serve

Instructions

1. 1

   Preheat your oven to 200C/ 400F and like a large baking tray with baking paper.

2. 2

   Place cubed pumpkin, cauliflower florets, unpeeled onions + whole garlic cloves on the baking sheet and toss in olive oil, thyme leaves, salt, and pepper. Transfer to the oven for 30-40 minutes.

3. 3

   Remove everything from the oven, squeeze the garlic out of their skins and discard the onion skins. Set aside some cauliflower for serving*.

4. 4

   Add roasted vegetables and vegetable broth to a high-speed blender (I use a vitamix) and blend for a couple minutes, until smooth.

5. 5

   Serve with coconut milk, additional roasted cauliflower and extra thyme. Enjoy!