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Recipe

Roasted kumara and pumpkin soup

  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
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Ingredients

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

Method

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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