Roasted Pumpkin and Maple Soup
Ingredients
- 2 tablespoons each extra virgin olive oil and maple syrup
- 2 teaspoons curry powder (use medium or hot)
- 3 cloves garlic, crushed
- 2 teaspoons grated fresh ginger
- sea salt and ground pepper
- 1.2-kilogram crown pumpkin or butternut pumpkin, peeled, deseeded and cut into 3cm chunks
- 1 apple, peeled, quartered, core removed and roughly chopped
- 1 large brown onion, thinly sliced
- 2 cups vegetable stock
- 2 tablespoons lemon juice
TO SERVE
- Greek natural yoghurt and toasted pumpkin seeds
Instructions
- 1
Preheat the oven to 180°C fan bake.
- 2
Whisk the oil, maple syrup, curry powder, garlic and ginger together in a large bowl and season well with salt and pepper. Add the pumpkin, apple and the onion and turn to coat everything well. Tip onto a large oven tray and spread out to an even layer, scraping in any oil mixture left in the bowl. If the veges are packed on top of one another, they will steam rather than caramelise.
- 3
Roast for about 40 minutes or until soft and golden, turning once during cooking.
- 4
Let the vegetables cool for 10 minutes then place in a large food processor with 1 cup of the stock and blend until smooth. Tip into a large pot and stir in the remaining stock. Season with salt and pepper and bring to the boil. If you want a thinner soup, add more stock. Stir in the lemon juice.
- 5
TO SERVE: Ladle into warm bowls and top with a dollop of yoghurt and pumpkin seeds.
