Roast Pumpkin, Sweet Potato and Cauliflower Soup

This is a recipe my mum makes for me and is one of my favourite soups. Serve with toasted sourdough. 

Serves 2

Ingredients:

• 1 tablespoon of olive oil
• 1 brown onion died
• 2-3 garlic cloves
• 1 medium sized piece of pumpkin cut into cubes
• 1 medium sweet potato cut into cubes
• 1/2 cauliflower head cut into florets
• I litre of vegetable stock
• 1 tablespoon of honey
• I tablespoon curry powder
• 1 teaspoon of cumin
• 1 teaspoon of nutmeg
• Optional – cream

Method:

1. Preheat oven to 200 degrees
2. Place chopped vegetables and unpeeled garlic cloves on a large baking tray. Sprinkle with salt, pepper, cumin and nutmeg and drizzle with olive oil. Toss spices, oil and vegetables together and roast in hot oven until cooked.
3. Add onion and oil to a large pot and fry until soft.
4. When roast vegetables are cooked add to pot with soft onion.
5. Add stock so that vegetables are covered. Extra water can be added if needed. Stir in honey and curry powder.
6. Heat until hot, then blend to desired consistency.
7. Stir through a tablespoon or 2 of cream if desired.
8. Serve with toasted sourdough or sourdough croutons.