Ingredients
Scale
- 600g deseeded, peeled and chopped pumpkin
- 500g cauliflower, broken into florets
- 1 tbsp olive oil
- Salt for scattering, and a little more for later
- 1.5 tbs butter
- 2 cloves of garlic
- 1 onion, chopped
- 4 small celery sticks, chopped
- 4 bay leaves
- 11/2 litres of vegetable stock
- 2 tbs double cream
Instructions
- Preheat your oven to 190 degrees centigrade
- Place the chopped pumpkin and cauliflower florets on to a roasting tray, drizzle with olive oil, and scatter over some salt
- Roast for 20 minutes
- In the meantime, on low heat, melt the butter in a large saucepan
- Add the garlic, onion, celery and bay leaves and gently cook until soft and transparent
- Take pumpkin and cauliflower out of the oven and tip into the softened garlic, onion and celery, and add a little more salt
- With the lid on the saucepan, gently cook for around 10-15 minutes
- Now add the vegetable stock and cook for another 10-15 minutes
- Take out the bay leaves, and with a hand-blender, soup up the vegetables before stirring in the cream
- Serve immediately