This is such a warming and comforting soup which is perfect for this cold wintery weather! This soup is thick and due to the veggies being roasted first, it tastes a little richer. Well...that might also be because I use an entire head of garlic for this recipe! When garlic is roasted is becomes so sweet and delicious! The flavour isn't overpowering like fresh garlic. Plus garlic is an excellent prebiotic so it's great for your gut microbiome.
I'm not sure if you know this or not but pumpkin and cauliflower are really great friends with hummus...so, I like to add in a big spoon of hummus to my soup too. Yum!
- Around 500g of pumpkin - I like to use varieties like kent rather than butternut
- 1/2 large head of cauliflower
- 1 whole bulb of garlic (always look for Australian garlic!)
- 1 large red onion
- 1 litres of veggie stock
- 1 tin chickpeas (to add protein and keep you fuller for longer)
- Preheat your oven to 180C
- Slice the skin off the pumpkin (I only ever take it off for soup!)
- Chop the pumpkin & cauliflower into medium-large chunks
- Quarter the onion
- Separate the cloves of the garlic bulb
- Add all veggies to a large oven tray, drizzle with olive oil & sprinkle over salt & pepper. Give it a mix up so that everything is coated then pop it in the oven for around 30 minutes
- Once your veggies are cooked, add them to a large pot on the stove with the veggie stock & the drained & rinsed chickpeas
- Bring to a mild boil then simmer gently for around 10 minutes
- Once everything is extra soft, blitz until smooth. I like to use a stick blender because I find that if I blitz it in my Vitamix it becomes too silky smooth. I prefer the texture the stick blender gives it but...you do you!
- Serve with a spoon of hummus & chilli flakes...enjoy!