Monday, 3 July 2017

Smokey Pumpkin, Carrot and Kumura Soup

The flavours in this quick soup just sing! So easy to throw together and contains lots of goodness to help keep those winter bugs away!


Ingredients

  • 1 large onion, peeled & quartered
  • 1 whole garlic bulb, chop top off so you squeeze roasted garlic out easily
  • 1/2 pumpkin, peeled & diced
  • 3 large carrots, peeled & diced
  • 2 large kumura, peeled & diced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 3 cups stock - I use vegetable or 3 tbsp of miso paste and 3 cups water
  • sea salt & freshly cracked pepper
  • To serve: Greek yoghurt, roasted pumpkin seeds and freshly cracked pepper
Method
  1. Preheat oven to 180oC
  2. Place all the vegetables in a roasting tray with garlic at the centre. Drizzle with olive oil and season. Bake for 20-30 minutes or until the vegetables are starting to caramelise or turn golden brown.
  3. Place in a large pot with the stock and smoked paprika and using a stick blender puree until you have a nice thick consistency. 
  4. Warm the soup up by simmering for around 5 minutes then add yoghurt, roasted pumpkin seeds, season & serve. Enjoy!



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