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Creamy roast pumpkin and cauliflower soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Elevate your pumpkin soup with crunchy pepitas, dukkah, and croutons for the perfect winter comfort.
Ingredients:
  • 750g Kent pumpkin, unpeeled, cut into thick wedges
  • 500g cauliflower,cut into large florets
  • 1 large brown onion, quartered left skin on
  • 4 garlic cloves, unpeeled
  • 3 sprigs fresh thyme
  • 75.08 gm extra virgin olive oil
  • 54.00 gm maple syrup
  • 1 litre vegetable liquid stock
  • 150g piece sourdough bread, cut into 1.5cm cubes
  • 83.33 gm pure cream, plus extra to serve
  • 40.00 ml pepita and sunflower seed mix, toasted
  • Pistachio thyme dukkah, to serve
  • Chopped fresh chives, to serve
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced, then line a large baking tray with baking paper.
  • Spread pumpkin, cauliflower, onion, and garlic on trays. Sprinkle with thyme, drizzle with half of the oil and maple syrup. Season with salt and pepper. Roast for 40 minutes until pumpkin is golden and tender, flipping vegetables halfway through cooking.
  • Peel skin off pumpkin and onion and discard. Combine pumpkin, cauliflower, onion, and garlic in a large saucepan. Remove thyme sprigs. Pour in stock and bring to a boil over high heat. Reduce heat and simmer covered for 20 minutes until cauliflower is tender.
  • Place the sourdough on a baking tray and drizzle with remaining oil. Season generously with salt and pepper, then toss to coat. Bake for 10 to 15 minutes until golden, tossing halfway through.
  • Take the soup off the heat and smoothly blend it using a stick blender. Add cream and mix well. Divide the soup into serving bowls and drizzle with extra cream. Top the soup with croutons, seed mix, dukkah, and chives just before serving.

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