Roasted Pumpkin Soup
SERVES 4 to 6
INGREDIENTS
CLASSIC ROAST PUMPKIN SOUP
1.5kg of pumpkin of choice (1/2 to 3/4 of a large pumpkin)
1 brown onion
2 tbs olive oil
2 tbs of stock powder or 750ml liquid stock
1 tsp tumeric
1 tsp cumin
salt and pepper to taste
THAI PUMPKIN ALTERNATIVE:
2 tbs Ayam Coconut Milk Powder
1 tbs Ayam Red Curry Paste
METHOD
Preheat oven to 200C.
Chop the pumpkin into large pieces and place on a baking tray. Option to keep or remove skin depending on preference.
Drizzle with olive oil. Sprinkle with turmeric, cumin, salt and pepper. Bake for ~30 mins or until golden brown. Remove from heat and set aside.
In a large saucepan heat olive oil and add a roughly chopped brown onion. Cook until browned.
Add roast pumpkin, choice of stock and 3 cups water/stock equivalent. Bring to the boil and leave to simmer for 5 mins.
Blend using a stick blender or thermomix.
Thai Pumpkin Variation: Option to separate half of pumpkin soup into another saucepan and stir through coconut milk powder and red curry paste.
Serve warm with a dollop of greek yoghurt or sour cream. Enjoy with your favourite crusty bread.
