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
- Preheat oven to 180oC. Line baking trays with baking paper.
- Toss chopped vegetables in olive oil, season with salt and pepper, then spread evenly over baking trays.
- Roast in the oven for 50-60 minutes until very tender and golden brown.
- Transfer to a large saucepan, add the milk, milk powder and cannellini beans, stir to combine. Simmer for 10 minutes.
- 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.