Name: Roasted kumara and pumpkin soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 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

Roasted kumara and pumpkin soup

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Serves 6

Prep

20M

Cook

40M

Total

Ingredients

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

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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Ingredients

Method

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