Curried roast pumpkin soup

Fairlady
6 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

500.00 g pumpkin — peeled, cubed
1.00 orange — juice only
1.00 orange — zest ony
15.00 ml brown sugar
butter — for frying
1.00 onion — large, chopped
10.00 ml curry powder — medium
1.00 ml dried chilli flakes
15.00 ml coriander — ground
10.00 ml cumin — ground
2.00 ml turmeric
30.00 ml chutney
1.00 Litres stock — vegetable or chicken
yoghurt — and fresh coriander, to serve
Tap for ingredients
Tap for ingredients

Method:

Butter a large roasting pan. Add pumpkin and drizzle with orange juice, peel and sugar. Cover and roast in a preheated 180 ºC oven for about 30 minutes, or until tender and golden.
Remove from oven and set aside.
Meanwhile, heat butter in a large heavy-based saucepan. Add onion and sauté until glossy.
Add spices and stir-fry for about 2 minutes. Add chutney and pumpkin and toss to mix well.
Add stock (use 2 stock cubes) and bring to boil. Reduce heat and simmer for 20 to 30 minutes.
Purée, return to saucepan to heat through and serve with a swirl of yoghurt and a few sprigs of fresh coriander.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.