Sunday, June 8, 2014

Roasted Pumpkin and Carrot Soup

Pumpkin soup is our second favourite soup in the Murray house.. the first being Chicken and Sweet Corn and then Pumpkin Soup

Pumpkin was on special this week so I have two large pumpkins sitting on the bench top just staring at me and me staring back wonderful what is something else besides good ol' pumpkin that I could make with them. 

I came across this recipe with an Indian inspired influence on the flavours and thought well we all love pumpkin soup and we all love Indian so it should be a winner - right?

Not only did it still have the homely thick texture of pumpkin soup but it was laced with the undertones of a mild curry which went together perfectly.  I didn't add chilli while cooking as I wanted to assess the flavours.  To be honest it doesn't need the chilli unless you would like a little extra "kick". 

This soup is well worth trying.....

Roasted Pumpkin and Carrot Soup
(recipe adapted from
Serves: 12
ProPoints per serve: 1
2 kilogram Kent pumpkin, peeled, deseeded, cut into 1cm pieces
1.5 kilograms carrots, peeled, cut into 1cm pieces
60ml (1/4 cup) olive oil
4 brown onions, halved, thinly sliced
4 garlic cloves, crushed
2 tablespoons mustard seeds
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon ground cardamom
¼ - ½ teaspoon chilli powder (optional)
8 cups salt-reduced vegetable stock
4 cups water

Preheat oven to 210 degrees Celsius.
Line several baking trays with non-stick baking paper. Place pumpkin and carrot in lined pan. Drizzle over 2 tablespoons of oil and toss to coat. Roast for 30-35 minutes or until golden and tender.
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion. Season with salt. Reduce heat to low. Cook, stirring often, for 20 minutes or until soft. Add garlic, mustard seeds, coriander, cumin, turmeric, cardamom and chilli powder, if desired. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.
Add the pumpkin, carrot, stock and water to the saucepan. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Uncover. Set aside for 15 minutes to cool slightly.
Transfer the pumpkin mixture to the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with remaining pumpkin mixture.
Place over low heat and cook, stirring, for 4 minutes or until heated through. Ladle among serving bowls.  Serve with low fat cream or low fat natural yoghurt if you would like a creamier soup.

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