Bacon topped Roasted Pumpkin and Cauliflower Soup

This soup was so easy and delicious I have to write down how I made it so that I can make it again next winter! It all started because I didn't cook a meal I had planned which left me with half of a pumpkin and a head of cauliflower that really needed to be used.  I didn't really have a piece of meat or any potatoes to go with them so a roast was not on the table.  I didn't want to go to the shops ... you know, it was one of those days!  We all have them, right?! So, I scrounged around and this is what I came up with.

1/2 of a Kent pumpkin
1 head of cauliflower 
1 head of garlic
A couple of onions

I chopped the pumpkin and cauliflower, peeled and quartered the onions, and just peeled the garlic.  I put all of that in a large baking dish (lined with baking paper of course) and coasted with olive oil.  I roasted them in the oven on like 180C (350F) until the pumpkin was soft and the cauliflower was starting to brown. 

I put all of that into my blender, added a bit of chicken stock and blended it to a thick soup consistency. 

We love toppings on our soups too so while the veggies were roasting, I chopped up the following.

1 small onion
A couple cloves of garlic
A few rashers of bacon

I fried them all together ... starting with the bacon because it takes a bit longer ... then adding the garlic and onion and cooking til garlic is not longer bitter and onions are soft.

I served the soup in a bowl, sprinkled with the topping. 

I had intended to grab a few chives out of the garden as well to sprinkle on the top, but I forgot!  Oh well ... next time!