Curried roast pumpkin soup


Ingredients 14
Servings 6
Time

Ingredients

  • 500
    g
    pumpkin, peeled, seeded and cubed (peeled weight)
  • 1
    large orange, juice
  • 1
    orange, finely grated peel
  • 15
    ml
    brown sugar
  • butter for frying
  • 1
    large onion, chopped
  • 10
    ml
    medium curry powder
  • 1
    ml
    dried chilli flakes
  • 15
    ml
    ground coriander
  • 10
    ml
    ground cumin
  • 2
    ml
    turmeric
  • 30
    ml
    chutney
  • 1
    Litres
    chicken or vegetable stock
  • natural yoghurt and fresh coriander to serve
 

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.
 

Read more on: soup  |  roast
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.