This soup is gorgeously wintery with a sweetness that comes from roasting half of the pumpkins before turning them into soup. The smooth texture is great for kids who don't like their soups lumpy.
2kgJap pumpkinskin and seeds removed
1tspground coriander seed
2tspground cumin seed
1Litrechicken or vegetable stock
Chop pumpkin into 3-5cm chunks and finely dice the onion.
Preheat oven to 200°C or 190°C for fan-forced ovens.
Place half the pumpkin onto a baking tray and tossed in a little olive oil. Place in the oven to bake for 25-30 mins or until slightly browned.
Brown the onion & garlic in a large saucepan with 1 tbsp olive oil till onion becomes translucent.
Add cumin & coriander and fry for 1-2 minutes to release the aroma and flavour of the spices.
Add the stock and the other half of the pumpkin pieces.
Bring to the boil and cook the pumpkin till soft (approx. 10 minutes, depending on the size of the pieces).
Once the pumpkin in the oven is lovely and browned/caramelised, add them to the pot of boiled pumpkin.
Use a stick blender or food processor to blend the soup till smooth. You may want to add more water if the soup is too thick for your liking.
Serve the soup with a dollop of natural yoghurt or sour cream and a side of crusty bread topped with melted cheese. Delicious!
Posted: 15 June 2016
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