Cauliflower Soup with Roasted Pumpkin and Speck

Roasted Pumpkin

1. Preheat oven to 180°C (160°C fan-forced).
2. Spread the pumpkin cubes on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat.
3. Roast for 40 minutes, turning halfway, until tender and golden on all sides. Remove and set aside.

Cauliflower Soup

1. Pour the a2 Milk® into a large saucepan and bring to a gentle simmer over medium-low heat.
2. While the milk heats, roughly chop the cauliflower and place in a food processor. Pulse until it resembles coarse breadcrumbs.
3. Add the cauliflower to the saucepan. Return to a simmer and cook, stirring frequently, for 15-20 minutes until the cauliflower is very tender (it should disintegrate when pressed between your fingers).
4. Add the 100g chopped margarine, salt, and white pepper. Stir until the margarine melts. Remove from heat.
5. Using a stick blender (or transfer carefully to a blender in batches), blend until completely smooth and velvety. Season to taste. Cover and keep warm.

Crispy Speck and Pine Nuts

1. Heat a large heavy-based frying pan over medium-low heat. Add the speck strips and fry for 3-4 minutes until they release their fat and become golden and crispy. Transfer to a paper towel-lined plate.
2. Add the pine nuts to the rendered fat in the pan. Cook, stirring constantly, for 1-2 minutes until golden brown. Transfer to paper towel. Reserve the pan with the remaining fat.

Burnt Margarine Sauce

1. Return the pan (with reserved speck fat) to medium heat. Add the 100g margarine and sage leaves.
2. Cook, swirling the pan, until the margarine foams and the solids turn a rich golden brown and the sage is crispy, about 3-4 minutes. Watch carefully to avoid burning.
3. Remove from heat immediately. Stir in the lemon juice, lemon zest, and sea salt flakes.

Assembly

1. Gently rewarm the soup if needed. Ladle into serving bowls.
2. Top with roasted pumpkin, crispy speck, and toasted pine nuts. Spoon the burnt margarine and sage over the top.
3. Garnish with finely sliced spring onion and serve immediately.