Roasted Pumpkin And Carrot Soup
Serves
6
Preparation
20
minutesCooking
1
hour20
minutesIngredients
1.8 kg 1.8 butternut pumpkin
4 large 4 carrots, peeled and
cut into 4cm slices
3 Tbsp 3 extra virgin olive oil
2 large 2 brown onions, chopped
1 tsp 1 ground cumin
1 tsp 1 ground coriander
½ tsp ½ ground cinnamon
1 ½ L 1 ½ chicken stock
Greek-style yoghurt, flaked almonds, crushed pomegranate seeds and fresh dill, to serve
Method
- Preheat oven to 200C fan-forced. Leaving skin on pumpkin, remove seeds and cut into large (10cm) pieces. Place into a large roasting pan with carrots.
- Drizzle over 2 Tbsp of the oil and mix well to coat pumpkin and carrots. Season with salt and pepper.
- Bake for 1 hour or until pumpkin and carrots are golden brown and tender, turning once during cooking. Set aside until pumpkin is cool enough to handle.
- Heat remaining oil in a large pot over a low-medium heat. Add onions and cook for 8 minutes or until golden.
- Add cumin, coriander and cinnamon and cook for 2 minutes or until spices smell roasted.
- Using a spoon, scoop pumpkin flesh from skin (discard pumpkin skin) and add to pot with carrots and stock. Cover with lid and bring to the boil.
- Gently boil for 8 minutes or until carrots and pumpkin are very tender. Remove from heat. Using a stick blender, process soup until smooth. If soup is too thick, add extra water or stock. Season with salt and pepper.
- Serve topped with yoghurt, almonds, pomegranate seeds and dill.
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