• Partnered with
  • Easy
  • Serves 6
  • 20 mins prep
  • 40 mins cook

Roasted kumara and pumpkin soup

roasted kumara and pumpkin soup

Roasted kumara and pumpkin soup, vegetables recipe, brought to you by Woman's Day

Ingredients

Roasted kumara and pumpkin soup

  • 500 g kumara, peeled, cut into chunks
  • 500 g pumpkin, peeled, seeds removed, cut into chunks
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp yellow mustard seeds
  • 1/2 tsp chilli flakes
  • 4 cups vegetable stock
  • 2 cups water
  • 400 g can diced tomatoes
  • coriander and yoghurt, to serve

Steps

Roasted kumara and pumpkin soup

  1. Preheat oven to moderate, 180°C.
  2. Combine kumara, pumpkin and garlic in a baking dish. Toss with 2 tablespoons of oil and season to taste. Bake for 20-30 minutes, until tender and golden.
  3. Meanwhile, heat remaining oil in a large saucepan on high. Saute onion with spices for 2-3 minutes, until tender and aromatic.
  4. Add vegetables to saucepan with stock, water and tomatoes. Bring to the boil. Reduce heat and simmer for 5-10 minutes.
  5. Using a hand blender or food processor, process soup until smooth. Season to taste and reheat gently. Serve topped with coriander and a dollop of yoghurt.

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