Roasted pumpkin and carrot soup

Heres a hot offer for winter - a tasty main-meal soup served with yoghurt and soft warm naan that feeds six hungry people. Freeze this Indian-inspired pumpkin soup ahead, then all you need to do for dinner is pour it into a pan to reheat while you warm up the naan.

Recipe «Roasted pumpkin and carrot soup» presented in category Recipes / Soups, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author sheff would need: 1kg Kent pumpkin, peeled, deseeded, cut into 1cm pieces, 800g carrots, peeled, cut into 1cm pieces, 60ml olive oil, 2 brown onions, halved, thinly sliced, 2 garlic cloves, crushed , 1 tbsp mustard seeds, 2 tsp ground coriander, 1 tsp ground cumin , 1 tsp ground turmeric, 1/2 tsp ground cardamom, 1/4 tsp chilli powder, 1L salt-reduced chicken stock, 500ml water, Natural yoghurt, to serve, Bought naan bread, warmed, to serve.

Ingredients:

• 1kg Kent pumpkin, peeled, deseeded, cut into 1cm pieces 
• 800g carrots, peeled, cut into 1cm pieces 
• 60ml olive oil 
• 2 brown onions, halved, thinly sliced 
• 2 garlic cloves, crushed 
• 1 tbsp mustard seeds 
• 2 tsp ground coriander 
• 1 tsp ground cumin 
• 1 tsp ground turmeric 
• 1/2 tsp ground cardamom 
• 1/4 tsp chilli powder 
• 1L salt-reduced chicken stock 
• 500ml water 
• Natural yoghurt, to serve 
• Bought naan bread, warmed, to serve 

Instructions

1. Preheat oven to 210°C. Line a large roasting pan with non-stick baking paper. Place pumpkin and carrot in lined pan. Drizzle over 2 tablespoons of oil and toss to coat. Roast for 30-35 minutes or until golden and tender.
2. Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion. Season with salt. Reduce heat to low. Cook, stirring often, for 20 minutes or until soft. Add garlic, mustard seeds, coriander, cumin, turmeric, cardamom and chilli powder, if desired. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.
3. Add the pumpkin, carrot, stock and water. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Uncover. Set aside for 15 minutes to cool slightly.
4. Transfer half the pumpkin mixture to the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with remaining pumpkin mixture. (To freeze, see tips)
5. Place over low heat and cook, stirring, for 4 minutes or until heated through. Ladle among serving bowls. Top with a dollop of yoghurt and stir to create a swirled effect. Serve with naan bread.