CHAI ROASTED PUMPKIN SOUP WITH HONEY WALNUTS
PREP + COOK TIME 50 MINUTES SERVES 4
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.