Preheat oven to 200 C / 400 F.

Put the broccoli florets and pumpkin seeds in a large bowl and toss with the olive oil and seasonings.

Roast for 15-20 minutes until the florets are browned.

Once nicely roasted, remove from heat and set aside until ready to use.

Roughly chop the onion and broccoli stalks, mince the garlic, and cube the potatoes and zucchini.

Heat the olive oil in the soup pot on high heat and add the onion and garlic. Sauté until lightly browned and aromatic (3-4 minutes).

Add the broccoli stalks - sauté a few more minutes until lightly browned (5 minutes).

Reduce heat to medium high and add the zucchini, potato and seasonings then cover with water.

Bring to boil then reduce heat and simmer for 25-30 minutes or until the potatoes are fork tender.

Once the potatoes are fully cooked through, use an immersion blender to blend up the soup to a creamy consistency.

Add almost all the roasted broccoli and pumpkin seeds to the soup reserving some for garnish.

Serve hot topped with the crunchy bits. Enjoy!