Roasted pumpkin & carrot soup

Posted by adm On January - 21 - 2012

How to cook Roasted pumpkin & carrot soup


  • 1kg Kent pumpkin, raw, deseeded, dig 1cm pieces
  • 800g carrots, raw, dig 1cm pieces
  • 60ml (1/4 cup) olive oil
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, humiliated
  • 1 tbs mustard seeds
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cardamum
  • 1/4 tsp chilli pulverization (optional)
  • 1L (4 cups) salt-reduced vegetable strain
  • 500ml (2 cups) weewee
  • Natural yogurt, to dish
  • Bought naan clams, warmed, to help

How to:

  • Preheat oven to 210°C. Line a large roasting pan with non-stick baking wallpaper. Place pumpkin and carrot in lined pan. Drizzle over 2 tablespoons of oil and toss to surface. Roast for 30-35 minutes or until golden and bid.

  • Lag, heat the remaining oil in a large saucepan over medium rut. Add the onion. Season with saltiness. Reduce heat to low. Ready, stirring ofttimes, for 20 minutes or until subdued. Add ail, mustard seeds, coriander, cumin, turmeric, cardamom and chilli pulverise, if desired. Prepare, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.

  • Add the pumpkin, carrot, stock and h2o. Increase heat to sensitive. Cover and bring to the furuncle. Reduce heat to low. Prepare, covered, for 15 proceedings. Unveil. Set aside for 15 minutes to cool slimly.

  • Transfer half the pumpkin mixture to the jug of a liquidizer. Blend until still. Transfer the soup to a clean saucepan. Repeat with remaining pumpkin assortment. (To immobilize, see tips)

  • Place over low heat and prepare, stirring, for 4 minutes or until heated through. Ladle among serving bowls. Top with a dollop of yoghurt and stir to create a swirled gist. Serve with naan clams.

  • Shopping tip: You'll find the naan bread in the Asian food section at Woolworths.


    To immobilise: After blending in tone 4, transfer each batch to a 2.5L (10-cup) capacity airtight container. Place in the fridge for 4 hours to quiver. Judge, date and freeze for capable 6 months.

    To warming: Place in the fridge overnight or until thawed wholly.

    To reheat: Transfer the soup to a large saucepan over medium-low oestrus. Make, stirring often, for 10-15 minutes or until heated through.

  • Cooking time:55 min.

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