Instructions

1. Cut all veg into chunks and place in a roasting tray.
2. Coat with olive oil and add a generous amount of salt and pepper.
3. Roast for 40 minutes until veg is soft and has a decent amount of colour.
4. Transfer to a large pot and add your stock, thyme and parsley.
5. Cook for an additional 5 to 10 minutes.
6. Transfer to a blender in batches or use a stick blender to blend to a smooth puree.
7. Serve with sour cream and pumpkin seeds for some texture.
8. Don’t forget the warm buttered baguette for dunking.