Roast Pumpkin Soup
Ingredients
- 1 butternut pumpkin
- 1 onion
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground coriander
- 1 tablespoon oil
- 3 potatoes
- 3 carrots
- 3-4 cups vegetable or chicken stock
- lite sour cream to serve
Method
- 1 butternut pumpkin
- 1 onion
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground coriander
- 1 tablespoon oil
- 3 potatoes
- 3 carrots
- 3-4 cups vegetable or chicken stock
- lite sour cream to serve
Method
- Pre-heat oven to 180 degrees Celsius
- Dice pumpkin and remove seeds
- Remove skin from onion and cut into large chunks
- Separate garlic cloves but keep skin on
- In a bowl combine pumpkin, onion, garlic, spices and oil
- Place on baking paper on tray and bake for about 30 minutes
- Wash or peel carrots and potatoes and cut into small pieces
- Remove tray from oven and allow garlic to cool a little then remove skin
- In a large pan combine carrots, potatoes, roasted pumpkin mix and stock (the stock should just cover vegetables
- Allow to simmer for about 15-20 minutes
- Blend soup
- Serve with a dollop of lite sour cream
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