CHAI ROASTED PUMP­KIN SOUP WITH HONEY WAL­NUTS

PREP + COOK TIME 50 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Section Head -

2kg pump­kin, peeled, chopped coarsely

1 tea­spoon ground car­damom ½ tea­spoon ground cin­na­mon 1 tea­spoon cracked black pep­per olive oil spray

½ cup (50g) wal­nuts

2 tea­spoons honey

1 ta­ble­spoon rice bran oil 1 medium brown onion (150g), chopped coarsely

3 cloves gar­lic, sliced

1½ cups (375ml) salt−re­duced veg­etable stock

3½ cups (825ml) wa­ter

⅔ cup (180g) low−fat greek−style yoghurt

⅓ cup coarsely chopped fresh co­rian­der

1 Pre­heat oven to 200°C/180°C fan. Line two large oven trays with bak­ing pa­per.

2 Place pump­kin on trays, in a sin­gle layer; sprin­kle with car­damom, cin­na­mon and pep­per, spray with oil. Roast for 25 min­utes or un­til ten­der.

3 Mean­while, line an­other oven tray with bak­ing pa­per. Place the nuts on tray, driz­zle with honey. Roast for 5 min­utes or un­til golden. Cool.

4 Heat rice bran oil in a large saucepan over medium heat; cook onion and gar­lic, stir­ring, for 5 min­utes or un­til soft­ened. Add pump­kin, stock and the wa­ter to pan; bring to the boil. Re­move from heat; cool for 10 min­utes.

5 Blend or process pump­kin mix­ture un­til smooth. Re­turn soup to pan over medium−high heat; stir un­til hot. To serve, driz­zle soup with yoghurt; sprin­kle with nuts and co­rian­der.

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