Roasting vegetables caramalises their natural sugars, adding flavour and colour to this comforting soup.

Ingredients

• 500 grams pumpkin, peeled
• 2 medium parsnips, peeled
• 2 medium carrots, peeled
• 1 medium kumara, peeled
• 4 tblsp oil
• salt and pepper
• 1 onion, peeled and chopped
• 1 tsp minced garlic
• 4 cups chicken or vegetable stock
• ½ cup sour cream

To Serve

• Garlic croutons
• Flakes parmesan cheese
• chopped parsely

Method

1. Cut the vegetables into even-sized 4-5cm pieces. Toss the vegetables in half the oil and season with salt and pepper.
2. Spread the vegetables in a single layer on a baking tray and roast at 200°C for 20 to 25 minutes or until golden and tender.
3. Cook the onion gently in second measure of oil until soft but not brown. Add the garlic and cook another minute.
4. Puree the roasted vegetable and onion mixture, and stock in a food processor or blender until smooth.
5. Stir in sour cream and season with salt and pepper. Reheat gently.
6. Serve hot with garlic croutons, flakes of Parmesan cheese and chopped parsley if wished.

To Make Garlic Croutons

1. Cut fresh bread into 0.5cm slices and then cut into dice. Heat 3-4 tblsp garlic butter in a frying pan and when hot and the diced bread and toss until golden and crispy. Drain on absorbent paper.