PUMPKIN & CAULIFLOWER SOUP WITH TAHINI CREAM

SERVES 4 PREP + COOK 1 HOUR, 45 MINS + STANDING PER SERVE 1845kj COST $$$$$

750g Jap pumpkin, skin on

500g parsnips, cut into rounds

¼ cup olive oil 500g cauliflower, small florets 1 tsp cumin seeds

1 onion, chopped

1 litre gluten-free chicken stock

¼ cup pomegranate seeds

¼ cup loosely packed fresh flat-leaf parsley

TAHINI CREAM

2 tbsp hulled tahini

¼ cup Greek-style yoghurt

1 tbsp lemon juice

1 tsp water (optional)

1 Preheat oven to 200°C. Line two oven trays with baking paper.

2 Place pumpkin and parsnip on one tray, drizzle with 1 tbsp of the oil. Season. Place cauliflower on remaining tray, drizzle with 1 tbsp of the oil and sprinkle with cumin seeds, season. Roast parsnip and pumpkin for 45 mins or until soft. Remove parsnip when it is tender (it may cook faster than the pumpkin). Roast cauliflower for 40 mins or until golden and slightly charred.

3 Scoop flesh from the pumpkin and discard skin.

4 In a large saucepan, heat remaining oil on medium. Cook onion 10 mins or until soft and golden. Add pumpkin flesh, parsnip and stock. Bring to boil. Reduce heat, simmer, covered, 15 mins.

5 Blend or process soup, in batches, until smooth. Return soup to same pan over low heat. Stir until hot. Season. 6 TAHINI CREAM Combine tahini, yoghurt and juice in a bowl. Add water, if necessary. Season. 7 Serve soup with tahini cream, cauliflower, pomegranate and parsley.

TIP Roasting pumpkin in one large piece gives you a much sweeter soup.