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Pumpkin and sweet potato are among the best combinations for soup. Roasting them adds further depth of flavour, with the smokiness enhancing the natural sweetness and saltiness of the vegetables. 

• 1kg or 1 large quarter pumpkin
• 1 large sweet potato
• 1 onion
• 4 garlic cloves
• 1.3L vegetable stock
• 1 teaspoon turmeric powder
• 1⁄2 teaspoon garam masala
• Dukkah and sourdough, to serve

Featured 

• Wolstead Superior+ Stockpot with Lid 24cm - 7.4L

Method

1. Pre-heat the oven to 180 Celsius and line two large baking trays with non-stick paper.
2. Peel the sweet potato and pumpkin then cut them into chunks. Peel the onion and cut into wedges. Remove the skin from the garlic. Add everything to the baking tray and coat with olive oil.
3. Roast for 45 minutes or until all the vegetables are golden and caramelised.
4. Add all the cooked vegetables, along with the garlic and onion, to a large pot. Add the vegetable stock, turmeric and garam masala to the vegetables. With a stick blender, blend until it is all smooth. Set the pot over medium heat and simmer for 20 minutes.
5. Season to taste with salt and pepper.
6. Serve with a large chunk of sourdough and a sprinkle of dukkah.