CHAI-ROASTED PUMPKIN SOUP WITH HONEY WALNUTS

SERVES 2. PREP 15 MINS. COOK 45 MINS

INGREDIENTS

1kg pumpkin, coarsely chopped

½ tsp ground cardamom

¼ tsp ground cinnamon

½ tsp freshly ground black pepper 1 spray olive oil

¼ cup walnuts

1 tsp honey

2 tsp rice bran oil

1 small onion, coarsely chopped

2 garlic cloves, sliced

¾ cup vegetable stock (liquid)

1 ¾ cups water

cup low-fat Greek yoghurt, to serve 2 tbsp coriander, coarsely chopped, to serve

METHOD

1 Preheat oven to 200C. Line a large oven tray with baking paper.

2 Place pumpkin on the tray in a single layer. Sprinkle with cardamom, cinnamon and pepper, then spray with oil. Roast for 25 minutes or until tender.

3 Meanwhile, line a small oven tray with baking paper. Place nuts on tray and then 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.

5 Add pumpkin, stock and water to the pan, then bring to the boil. Remove from heat and cool for 10 minutes.

6 Blend or process pumpkin mixture until smooth. Return pan to the heat and stir until hot.

7 To serve, drizzle soup with yoghurt, a sprinkle of honey nuts and coriander.