Low-Carb Roasted Pumpkin Soup

Step 1Pre heat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) .

Step 2Pell pumpkin and cut into chunks (if you are using Hokkaido you won't need to peel it). Peel onion and cut into wedges. Peel garlic and slice roughly. Tumble all ingredients on a lined baking tray and then drizzle with about half of the olive oil. Bake for 45 minutes.

Step 3While the pumpkin mixture is roasting, cut the cauliflower into florets and boil until just fork soft.

Step 4Drain the cauliflower and sit aside until the 45 minute mark of the pumpkin.
Note: Another option is be to roast the cauliflower in the oven just like the pumpkin. If you do that, it's best to bake the cauliflower in another tray, or in a large enough tray so that all the ingredients are in a single layer (you don't want the pumpkin boiled).

Step 5Remove the pumpkin from the oven and create a space in the centre of the tray. Add the cauliflower and drizzle with the remainder of the olive oil. Place tray back in the oven for approx. 30 minutes.

Step 6Once done, place roasted vegetables into a saucepan with your chicken broth and bring to the boil.

Step 7Remove from heat and blitz with an immersion blender or stand blender. Test and then season to taste.

Step 8Optionally, serve with dollops of Greek yoghurt, sour cream or pure cream, and/or crispy bacon. Store, in a sealed container, in the refrigerator for up to seven days or freeze in single portions.