Roasted pumpkin and carrot soup for 6 person
Here’s a hot offer for winter – a tasty main-meal soup served with yoghurt and soft warm naan that feeds six hungry people. Freeze this Indian-inspired pumpkin soup ahead, then all you need to do for dinner is pour it into a pan to reheat while you warm up the naan.
Ingredients for Roasted pumpkin and carrot soup
- 1kg Kent pumpkin, peeled, deseeded, cut into 1cm pieces
- 800g carrots, peeled, cut into 1cm pieces
- 60ml (1/4 cup) olive oil
- 2 brown onions, halved, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon mustard seeds
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon
Roasted pumpkin and carrot soup, How to Make
Step 1Preheat oven to 210°C. Line a large roasting pan with non-stick baking paper. Place pumpkin and carrot in lined pan. Drizzle over 2 tablespoons of oil and toss to coat. Roast for 30-35 minutes or until golden and tender.
Step 2Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion. Season with salt. Reduce heat to low. Cook, stirring often, for 20 minutes or until soft. Add garlic, mustard seeds, coriander, cumin, turmeric, cardamom and chilli powder, if desired. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.
Step 3Add the pumpkin, carrot, stock and water. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Uncover. Set aside for 15 minutes to cool slightly.
Step 4Transfer half the pumpkin mixture to the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with remaining pumpkin mixture. (To freeze, see tips)
Step 5Place over low heat and cook, stirring, for 4 minutes or until heated through. Ladle among serving bowls. Top with a dollop of yoghurt and stir to create a swirled effect. Serve with naan bread.
Shopping tip: You’ll find the naan bread in the Asian food section at Woolworths.
Additional information for Roasted pumpkin and carrot soup
Preparation: 0:15 Minutes, Cooking: 0:55 Minutes, Serving: 6 Person, Level:
1590 kj Energy, 16g Fat Total, 3g Saturated Fat, 8.5g Fibre, 12g Protein, 48g Carbs (total),
All nutrition values are per serve
This Roasted pumpkin and carrot soup published first on: Australian Good Taste, Images by: Steve BrownYou May Also Like
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