Roasted Pumpkin and Carrot Soup

Ingredients

• 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
• 20 ml mustard seeds
• 2 tsp ground coriander
• 2 1/2 gm ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1/4 tsp chilli powder (optional)
• 1L (4 cups) chicken style liquid stock
• 500ml (2 cups) water
• Natural yoghurt, to serve
• Bought naan bread, warmed, to serve

Method

1. Preheat 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.35 min timer
2. 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.20 min timer
3. Add 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.15 min timer
4. Transfer 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)
5. Place 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.4 min timer