Hearty Roast Pumpkin & Plant-Based Crumbed Chick'n Soup

• Place pumpkin, carrot, potato and onion on a lined oven tray. • Drizzle with olive oil, sprinkle with Nan’s special seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• When veggies have 15 minutes remaining, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

• Meanwhile, place the butter and half the garlic & herb seasoning in a small microwave-safe bowl and microwave in 10 second bursts or until melted. Season with pepper. • Brush garlic butter over cut sides of the ciabatta. • Place ciabatta on a second lined oven tray in the oven and bake until heated through, 3-5 minutes.

• When roast veggies are done, boil the kettle. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook remaining garlic & herb seasoning until fragrant, 1 minute. • Stir in the boiling water (21/2 cups for 2 people / 5 cups for 4 people), white wine vinegar, vegetable stock and light cooking cream and simmer until bubbling, 1-2 minutes. • Remove from heat and allow to cool slightly. • Add roasted veggies to pan and using a stick blender, blitz until desired consistency. Season with pepper. TIP: Add some extra water if the soup looks too thick. TIP: If you don’t have a stick blender, use a food processor.