Spiced Pumpkin And Carrot Soup Two Ways

Posted 2017-06-08 by Naomi ⇒ follow

Delicious, spiced and full of flavour. Serve with coconut yoghurt, fresh coriander as a entree before a curry or a main with toast.

Cook quickly on the stovetop or roast the pumpkin, garlic and spices to intensify the flavour. Both options make a fantastic tasting soup; try it both ways and decide which is your favourite.
[Image1 Roasting the pumpkin, spices and garlic makes this soup delicious]
Preparation Time: 5 minutes
Cooking Time: 15 minutes (quick option), 60 minutes (long option)
Serves: 1 litre

Ingredients
1.5 kg pumpkin, deseeded and skin removed
Olive oil, for roasting
2 tsp cumin
2 tsp coriander
1 tsp turmeric
1 tsp chilli (see Tips)
1 tsp dried oregano
6 cloves garlic, skin on (exclude for low FODMAP)
1 onion, diced (exclude for low FODMAP)
3 cups grated carrot
1 small lemon, zested and juiced (optional)
Salt and pepper, to season
2 cups of water
Coconut yoghurt, to serve (optional) (I used my [Linkhttp://recipeyum.com.au/easy-homemade-coconut-yoghurt/ coconut yoghurt])
Coriander, to serve (optional)

Method
Quick 15 minute stovetop method

Cut the pumpkin into 3 cm cubes.

Put the ingredients into a saucepan, season with salt and pepper, bring to a boil for 5 minutes.

Reduce heat and simmer for 10 minutes until the pumpkin is soft.

Blend.

[Image4 This stovetop cooked soup has a lighter colour but still tastes great]

Longer roasted pumpkin and garlic method

Preheat the oven to 220 degrees.

Slice the pumpkin into 3 cm slices and place on one lined baking tray.

Add 1 - 2 tbsp olive oil, half of the spices, season with salt, pepper and toss to combine. Spread out the pumpkin, place on a second dish if required.

Bake for 45 minutes until the pumpkin is soft and caramelised.

[Image2 Toss the pumpkin and spices on the baking dish until completely covered]

After 25 minutes add the garlic cloves and bake until the pumpkin is cooked.

Preheat a large saucepan on medium heat. Add the remaining spices for 1 -2 minutes until fragrant.

Add the onion and 1 tbsp oil, stir and cook until soft and translucent.

Add the carrot, oregano, lemon zest, juice, season with salt and pepper and stir. Cook for 12 - 15 minutes until soft.

[Image3 The carrot will start to break into small pieces as it cooks]

Squeeze the garlic flesh out of the skin into the carrot mixture. Add the pumpkin and water and blend with a stick mixer until desired consistency is reached.

Simmer for 15 minutes.

To serve

Serve with a few tbsp of [Linkhttp://recipeyum.com.au/easy-homemade-coconut-yoghurt/ coconut yoghurt] and coriander.

Tips

Add 1/4 tsp for a less spicy soup.

Add more water to make the soup thinner, if desired.

For more of my recipes visit [Link http://recipeyum.com.au/cookbook/108127/ Naomi's recipes]

Categories
#pumpkin
#soup
#spices
#curry
#entree
#lunch
#dinner
#easy
#family
#kids
#low_fodmap_
#gluten_free
#lactose_free
#vegetarian

%recipeyum

228672 - 2023-07-17 10:43:38

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