Tray-Roast Pumpkin Soup with Roasted Brussels Sprouts

Tray-roast soup will become your go-to. It is the simplest way to make a maximum flavour soup as roasting really concentrated the vegetables flavours. The best part is you can roast everything well ahead of time and when you’re ready to blend, use the hot soup setting on the Vitamix Ascent which will heat the soup up as it blends through natural friction. Mix up the veggies and toppings with this method, keeping it interesting and seasonal. Created by Chef Tom Walton

Ingredients

• 1 medium butternut pumpkin, cut in half lengthways
• 1 large brown onion, cut in half lengthways
• 1 head garlic
• 2 tbsp olive oil
• Sea salt, fresh ground black pepper
• 8 Brussels sprouts, cut into quarters
• 2/3 cup canned chickpeas, rinsed, drained well on paper towel
• 1 ½ tbsp olive oil
• 2 tbsp tahini
• 2 tbsp Calabrian chili in oil or harissa
• 1 tbsp za’atar

Directions

1. Preheat an oven to 220-230C and line a large baking tray with baking paper.
2. Place the pumpkin and onion onto the tray, cut side up, drizzle with the olive oil and season with salt and pepper then flip cut side down, add the garlic head and roast in the oven for 35-45 minutes, depending on your oven.
3. While that roasts, toss the Brussels sprouts and chickpeas with 1 tbsp olive oil, seasoning and scatter over a small, lined baking tray.
4. Roast in the oven for approx. 15 minutes, until the Brussels are golden, and the chickpeas are crisp then set aside.
5. Once the veggies are cooked, allow to cool for at least 10 minutes but longer is fine as you can reheat the soup as it blends with the hot soup setting.
6. Squeeze the onion and garlic into the blender jug, scoop in the pumpkin flesh and pour in the vegetable stock.
7. Add a little seasoning, secure the lid and blend on the hot soup setting which will heat the soup up as it blends.
8. Serve the soup topped with the Brussels, chickpeas and spoon over the tahini, chili and finish with the za’atar.