- 1kg Kent pumpkin, peeled, deseeded, cut into 1cm pieces
- 800g carrots, peeled, cut into 1cm pieces
- 60ml (1/4 cup) olive oil
- 2 brown onions, halved, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon mustard seeds
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon chilli powder (optional)
- 1L (4 cups) Massel chicken style liquid stock
- 500ml (2 cups) water
- Natural yoghurt, to serve
- Bought naan bread, warmed, to serve
- Step 1Preheat oven to 210°C. Line a large roasting pan 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.
- Step 2Meanwhile, 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.
- Step 3Add the pumpkin, carrot, stock and water. 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.
- Step 4Transfer half the pumpkin mixture to the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with remaining pumpkin mixture. (To freeze, see tips)
- Step 5Place over low heat and cook, stirring, for 4 minutes or until heated through. Ladle among serving bowls. Top with a dollop of yoghurt and stir to create a swirled effect. Serve with naan bread.
Shopping tip: You’ll find the naan bread in the Asian food section at Woolworths.
To freeze: After blending in step 4, transfer each batch to a 2.5L (10-cup) capacity airtight container. Place in the fridge for 4 hours to chill. Label, date and freeze for up to 6 months.
To thaw: Place in the fridge overnight or until thawed completely.
To reheat: Transfer the soup to a large saucepan over medium-low heat. Cook, stirring often, for 10-15 minutes or until heated through.
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Australian Good Taste