Pumpkin and Cauliflower Soup

Ingredients

1 kg butternut pumpkin, peeled, seeded, coarsely chopped
1 brown onion, chopped
5 garlic cloves, unpeeled
1/2 head cauliflower, cut into florets
2 Tbs olive oil
4 sprigs thyme
4 cups (1 L) vegetable stock
1/2 cup (140 g) Greek-style yoghurt
1/4 cup (50 g) Coles Seed Mix, toasted
Flat-leaf parsley leaves, to serve

Method

Preheat oven to 200 C. Line 2 large baking trays with baking paper. Place the pumpkin, onion and garlic on one side of the tray and the cauliflower on the other. Drizzle with the oil and season.

Roast vegetables for 45-50 minutes or until tender and starting to brown. Turn oven off. Squeeze the garlic from the skin and place in a large saucepan with the pumpkin, onion and half the cauliflower. Add the stock, 2 cups (500mL) water and thyme. Return the remaining cauliflower to the oven to keep warm.

Bring pumpkin mixture to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until heated through. Remove from the heat and stir in yoghurt. Use a stick blender to blend the soup until smooth.

Ladle soup among serving bowls. Top with the remaining cauliflower. Sprinkle with seed mix, parsley and season, to serve.

Credits: Coles

Photo Credits: Coles