Roasted Cauliflower Soup with Chilli and Garlic Oil

Roasted Cauliflower

• 550 g cauliflower, cut in florets
• 3 Tbsp olive oil
• ½ Tbsp ground turmeric
• 2 pinches ground black pepper, plus extra for seasoning

Chilli & Garlic Oil

• 2 fresh red chillies, halved
• 4 garlic cloves
• 1 tsp fine sea salt
• 125 g olive oil

Soup

• 180 g onions, quartered
• 30 g olive oil
• 1 vegetable stock cube (for 0.5 l)
• 1 tsp fine sea salt
• 600 g water
• 3 Tbsp pumpkin seeds