Name: Fend off the winter chills with our comforting Spiced Roasted Pumpkin Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1kg Kent pumpkin, peeled, cut into 4cm chunks; 3 carrots, coarsely chopped; 3 tsp ground turmeric; 2 tsp ground cumin; ½ tsp ground chilli powder; ¼ cup olive oil; 1 large brown onion, chopped; 2 cloves garlic, crushed; 3 tsp finely grated ginger; ½ bunch fresh coriander, roots and stems finely chopped, leaves picked; 1L carton (4 cups) chicken stock; Natural yoghurt, toasted pepita seeds, toasted wholegrain sourdough bread, to serve

Fend off the winter chills with our comforting Spiced Roasted Pumpkin Soup

It's the perfect immunity booster.

Skip to Recipe

Prep

15M

Cook

45M

Resting

10M

Total

TIP: If you don’t have a stick blender, blend soup in batches in regular blender or food processor. Don’t overfill.

Ingredients

1kg Kent pumpkin, peeled, cut into 4cm chunks

3 carrots, coarsely chopped

3 tsp ground turmeric

2 tsp ground cumin

½ tsp ground chilli powder

¼ cup olive oil

1 large brown onion, chopped

2 cloves garlic, crushed

3 tsp finely grated ginger

½ bunch fresh coriander, roots and stems finely chopped, leaves picked

1L carton (4 cups) chicken stock

Natural yoghurt, toasted pepita seeds, toasted wholegrain sourdough bread, to serve

Method

Step 1

Place pumpkin and carrot in a large roasting pan. Sprinkle with turmeric, cumin and chilli powder. Drizzle over 2 tbsp of the oil. Toss to coat.

Step 2

Cook in a 200°C (fan-forced) preheated oven for 30-35 mins, or until golden brown and tender.

Step 3

Heat remaining oil in a stockpot over a medium heat. Add onion, garlic, ginger and coriander stems. Cook, stirring occasionally, until soft. Add pumpkin, carrot and stock. Bring to boil. Remove from heat. Stand 10 mins.

Step 4

Using a stick blender, blend until smooth (see tip). Season with salt and pepper.

Step 5

Divide among serving bowls. Top with yoghurt, pepitas and coriander leaves. Serve with bread.

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