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cmdandridge
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Preheat an oven to 220C.
Place the pumpkin & 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, Brussel 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 the cottage cheese and blend to a smooth, thick soup. Adjust the seasoning to taste.
Serve the soup hot, topped with the Brussel sprouts, cottage cheese, pepita seeds, chili drizzled and herbs.