Roast Pumpkin & Cauliflower Soup

Serves 2

½ Butternut Pumpkin, skin on, cubed

½ Cauliflower, cut into florets

2 tbspn olive oil

1 tbspn ground cumin

1 brown onion, chopped

3 gloves of garlic, chopped

1 litre vegetable stock

Salt & Pepper

Natural Yoghurt

Parsley to serve

1. Preheat oven to 200C and line a baking tray with baking paper.

2. Place chopped pumpkin, cauliflower, 1 tbspn olive oil and cumin in a bowl and toss to mix.  Tip veggies onto baking tray and back for 40 mins.

3. In a large saucepan heat up the rest of the oil and cook the onion and garlic until soft.  Place the pumpkin and cauliflower in with the onion and pour in the stock.  Season with salt and pepper.  Bring to the boil.

4. Simmer with lid on for 15-20 mins.

5. Use a stab mix to blend the soup and reheat.

6. Serve with yoghurt (optional) and parsley

Here you can see that we served this with some garlic and oregano infused pizza breads... so delish!