Roasted Pumpkin and Vegetable Soup

It's Winter, it's cold, it's wet - what better way to spend a Sunday afternoon than make some soup!  This is EASY, full of vegetables, dairy free and oh so tasty!  

What you need:

• 1 Butternut Pumpkin or 1/2 Jap Pumpkin (2cm diced)
• 2 Brown Onions (sliced)
• 8-10 Sage leaves (torn)
• 1 Head of Garlic (smashed)
• Olive Oil
• 200g Celery (a few sticks)
• 300g Cauliflower (chopped into small florets)
• 1 Litre Vegetable Stock
• 1 Cup Water (if needed)

Ok, so this is really easy - pre heat the oven to 200deg C before you start preparing the vegetables.  Then you want to lay the onions out on a tray and sprinkle with the sage leaves and garlic so it looks like this (below) and then add the pumpkin on top.  Drizzle some olive oil and season with salt and pepper.    This will need to be in the oven for approximately 30minutes, but until the pumpkin is golden and cooked inside.  

  

In a pot big enough for the whole soup add a few teaspoons of water, the celery and cauliflower to steam for 10 minutes and add the vegetable stock.  This is the base of the soup and add lots of extra nutrients by sneaking in some more vegetables to a pumpkin soup.  


Now you need to add the pumpkin mix to the soup base on the stove, let this cool and then mix in a blender or with a bar mix in the pot.  You want it blended until it's smooth and luscious.  Return the soup to the stove and warm through, if it's a little thick add some water.  Season to taste and enjoy!!!