Sarah Brown, Head of Food Culture, says: ‘There’s something deeply comforting about a steaming bowl of soup on a cold day. This recipe makes the most of winter’s bounty, inviting you to get creative with seasonal vegetables and whatever’s already in your kitchen. Just roast, simmer, and blend for a creamy, flavourful, and nourishing dish that’s perfect - for any time of the day.’ 

Serves: 8

Preparation and cooking time:  10 minutes prep + 1 hour roasting + 15 minutes simmer and blend

Ingredients

• 1.5kg pumpkin, peeled and roughly chopped 
• 2 brown onions, peeled and cut into wedges 
• 3 carrots, peeled and roughly chopped 
• 2 potatoes, peeled and quartered 
• Olive oil 
• Salt and pepper 
• 2L full cream milk 
• 2 cups milk powder 
• 2 x 400g cans cannellini beans, rinsed and drained 

Method

1. Preheat oven to 180oC. Line baking trays with baking paper. 
   
2. Toss chopped vegetables in olive oil, season with salt and pepper, then spread evenly over baking trays. 
3. Roast in the oven for 50-60 minutes until very tender and golden brown. 
4. Transfer to a large saucepan, add the milk, milk powder and cannellini beans, stir to combine. Simmer for 10 minutes.
   
5. Use a stick blender to blend until completely smooth. Serve topped with sour cream or Greek yoghurt, and toasted walnuts or pumpkin seeds if desired.