Roasted Pumpkin & Carrot Soup
Roasted Pumpkin & Carrot Soup is a hearty meal that makes for the perfect winter warmer. Using fresh seasonal carrots, our soup recipe is full of flavour and also beta-carotene.
Ingredients
- 1 kilograms pumpkin, cut into 1 cm pieces
- 800 grams carrots, cut into 1 cm pieces
- 1 tablespoons mustard seeds
- 2 teaspoons coriander
- 1/2 teaspoons chilli powder
- 6 naan bread
- 2 brown onions, thinly sliced
- 1/2 teaspoons ground cardamon
- 4 cups vegetable stock
- 6 tablespoons natural yoghurt
- 1 teaspoons ground cumin
- 1 teaspoons ground turmeric
- 2 cloves garlic, crushed
- 1 pinch salt
- 1/4 cup olive oil
- 1 kilograms pumpkin, cut into 1 cm pieces
- 800 grams carrots, cut into 1 cm pieces
- 1 tablespoons mustard seeds
- 2 teaspoons coriander
- 1/2 teaspoons chilli powder
- 6 naan bread
- 2 brown onions, thinly sliced
- 1/2 teaspoons ground cardamon
- 4 cups vegetable stock
- 6 tablespoons natural yoghurt
- 1 teaspoons ground cumin
- 1 teaspoons ground turmeric
- 2 cloves garlic, crushed
- 1 pinch salt
- 1/4 cup olive oil
- Step 1 of 5Preheat 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.
- Step 2 of 5Heat 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, turmeric, cardamon and chilli powder. Cook, stirring, for 2 minutes until mustard seeds start to pop.
- Step 3 of 5Add 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.
- Step 4 of 5Blend ½ pumpkin mixture until smooth. Transfer into clean saucepan. Repeat with remaining mixture. Stir over low heat, until heated through.
- Step 5 of 5Serve with a dollop of natural yoghurt and naan bread.
Method
- Step 1 of 5Preheat 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.
- Step 2 of 5Heat 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, turmeric, cardamon and chilli powder. Cook, stirring, for 2 minutes until mustard seeds start to pop.
- Step 3 of 5Add 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.
- Step 4 of 5Blend ½ pumpkin mixture until smooth. Transfer into clean saucepan. Repeat with remaining mixture. Stir over low heat, until heated through.
- Step 5 of 5Serve with a dollop of natural yoghurt and naan bread.
Nutrition per serving
1136 Kilojoules
Protein3 grams
Fat19 grams
Carbs19 grams
Sugars17 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 5Preheat 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.
- Step 2 of 5Heat 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, turmeric, cardamon and chilli powder. Cook, stirring, for 2 minutes until mustard seeds start to pop.
- Step 3 of 5Add 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.
- Step 4 of 5Blend ½ pumpkin mixture until smooth. Transfer into clean saucepan. Repeat with remaining mixture. Stir over low heat, until heated through.
- Step 5 of 5Serve with a dollop of natural yoghurt and naan bread.