Preheat an oven to 220C.
Roast Pumpkin & Cottage Cheese Soup
Place the pumpkin and onions, cut side up onto a baking tray, drizzle with 2 tbsp of olive oil, season with salt & pepper then flip over, cut side down. Cut 1cm from the top of the head of garlic, wrap in foil and place onto the tray.
Roast for 35-40 minutes, removing the garlic earlier, after 25-30 minutes when it is softened. The pumpkin and onions should be soft and caramelised.
Place a large frying pan over a high heat, add the remaining olive oil, brussels sprouts, and a good pinch of salt. Cook these for 5 minutes on the stove top, stirring often to begin caramelising the cut side, then transfer to the oven – in the pan if it can go into the oven or onto a baking tray if not. Cook for 10 minutes more to become golden and softened. Set aside.
Scoop the cooked pumpkin and onions into the blender, no skin or seeds and squeeze in the roast garlic.
Add the veggie stock, half of the cottage cheese and blend to a smooth, thick soup. Adjust the seasoning to taste.
Serve the soup hot, topped with the brussels sprouts, cottage cheese, pepita seeds, chilli drizzled and herbs.
1 butternut pumpkin, halved lengthways
2 brown onions, halved
4 tbsp olive oil
1 head garlic
300g brussels sprouts, halved
1L Vegetable stock
250g Brancourts Cottage Cheese
1/2 cup toasted pepita seeds
2-3 tbsp Calabrian chilli in oil or a good chilli oil.
Handful dill, mint leaves