Woolworths Easy Roasted Pumpkin Soup
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(Image from Woolworths New Zealand)
Woolworths Easy Roasted Pumpkin Soup
Rated 5.0 stars by 1 users
Servings
6
Prep Time
20 minutes
Cook Time
1 hour
You can help donate ingredients to a family who needs it!
(Image from Woolworths New Zealand)
Ingredients
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1kg of pumpkin, cut into 1cm pieces
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800g of carrots, cut into 1cm pieces
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¼ cup of olive oil
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2 thinly sliced onions
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2 crushed garlic cloves
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1 tablespoon of mustard seeds
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2 teaspoons of coriander
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1 teaspoon of cumin
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1 teaspoon of turmeric
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½ teaspoon of ground cardamon
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Optional: 1 teaspoon of curry powder
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4 cups of vegetable stock
Directions
Preheat oven to 210°C or 190°C fan-forced. Place pumpkin and carrot in lined roasting pan drizzle over 2 Tbsp oil and toss to coat. Roast 30-35 minutes or until golden and tender.
Heat remaining oil in large saucepan over medium heat. Add onion and salt. Cook on low, stirring often for 20 minutes or until soft. Add garlic, mustard seeds, coriander, cumin, tumeric, cardamon and chilli powder. Cook, stirring, for 2 minutes until mustard seeds start to pop.
Add pumpkin, carrot, stock and 2 cups water. Cover and bring to boil over medium heat. Cook, covered, on low for 15 minutes. Uncover. Set aside to cool slightly.
Blend ½ pumpkin mixture until smooth. Transfer into clean saucepan. Repeat with remaining mixture. Stir over low heat, until heated through.
Serve with a dollop of natural yoghurt and naan bread.
Recipe Note
Add some salt and pepper for flavour. You can also can add natural yoghurt and naan bread.