• 2 tbsp parsley
  • 2 medium onions (200g), peeled and quartered
  • 2 celery sticks (75g), halved 
  • 1 medium sweet potato (200g), cut into 4 cm chunks 
  • 1 carrot (100g), roughly chopped into large chunks 
  • 300g pumpkin, 4cm chunks 
  • 4 cloves garlic
  • 20g olive oil
  • 1 tsp cinnamon, ground
  • 1/2 tsp allspice, ground
  • 2 tbsp veggie stock paste with 1 litre filtered water (or 1 litre chicken stock)
  • 30g dark chocolate 
  • Himalayan sea salt and ground black pepper to garnish 


  1. Preheat oven to 200C and prepare a large baking tray. 
  2. Toss the vegetables and garlic in oil, spread onto baking tray and roast for 40 mins or until soft and beginning to brown a little.
  3. Chop parsley finely or chop in TM bowl and chop 5 secs/speed 6. Set half aside for garnishing at the end.
  4. Squeeze the garlic cloves out of their skins and blend in food processor or Thermomix bowl with parsley, roast veggies (you can discard the pumpkin skin if you wish), cinnamon, allspice, chocolate, veggie stock, water and seasoning and blend on high speed until the soup is the smooth and creamy or the consistency you like. 
  5. Serve with coconut cream swirled on the top with chopped parsley.