Step 1

For the soup, pour the oil into a large saucepan. Cut the pumpkin into small pieces and add to the pan with the onion and garlic. Season with a little salt and cook over a medium heat for 25 minutes covered with a lid, stirring frequently to sweat and soften the vegetables.

Step 2

Once the vegetables have softened, add the stock and miso, and continue to cook until the pumpkin is very soft, for approximately 10 minutes.

Step 3

Puree the soup in an upright blender, or with a hand held blender. Return to the pot, season and set aside until ready to serve.

Step 4

Preheat the oven to 190C. Separately toss the Brussels sprouts and chickpeas in the oil and seasoning, and bake on separate trays lined with baking paper for 15 minutes, or until golden and crispy. The chickpeas may need longer to get crispy.

Step 5

To make the hemp pesto: combine hemp pesto ingredients to a food processor and blitz to a paste.

Step 6

Reheat the soup, adjust consistency with a little water if needed, adjust seasoning and serve topped with hemp pesto, roasted Brussels sprouts, chickpeas and pomegranate. Drizzle with a little hemp oil if desired.