Roast Pumpkin & Cottage Cheese Soup

Directions

1. 1

   Preheat an oven to 220C.

2. 2

   Place the pumpkin & onions, cut side up onto a baking tray, drizzle with 2 tbsp of olive oil, season with salt & pepper then flip over, cut side down. Cut 1cm from the top of the head of garlic, wrap in foil and place onto the tray.

3. 3

   Roast for 35-40 minutes, removing the garlic earlier, after 25-30 minutes when it is softened.

4. 4

   The pumpkin and onions should be soft and caramelised.

5. 5

   Place a large frying pan over a high heat, add the remaining olive oil, Brussel sprouts, and a good pinch of salt.

6. 6

   Cook these for 5 minutes on the stove top, stirring often to begin caramelising the cut side, then transfer to the oven - in the pan if it can go into the oven or onto a baking tray if not. Cook for 10 minutes more to become golden and softened.

7. 7

   Scoop the cooked pumpkin and onions into the blender, no skin or seeds and squeeze in the roast garlic.

8. 8

   Add the veggie stock, half the cottage cheese and blend to a smooth, thick soup. Adjust the seasoning to taste.

9. 9

   Serve the soup hot, topped with the Brussel sprouts, cottage cheese, pepita seeds, chili drizzled and herbs.