Name: Roasted pumpkin kumara soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 2 large brown onions (400g); 750 gram jap pumpkin, cut into 5cm cubes; 1 large kumara (500g), cut into 5cm cubes; 2 large carrots (360g), cut into 2cm slices; 4 clove garlic, peeled; 2 teaspoon cumin seeds; 1 teaspoon coriander seeds olive oil spray; 3 cup (750ml) vegetable stock; 1/3 cup fresh coriander leaves

Ingredients

2 large brown onions (400g)

750 gram jap pumpkin, cut into 5cm cubes

1 large kumara (500g), cut into 5cm cubes

2 large carrots (360g), cut into 2cm slices

4 clove garlic, peeled

2 teaspoon cumin seeds

1 teaspoon coriander seeds olive oil spray

3 cup (750ml) vegetable stock

1/3 cup fresh coriander leaves

Method

1.Peel onions and cut into eight wedges. Combine vegetables in large baking dish with garlic and seeds; coat with olive oil spray.

2.Bake uncovered, in oven heated to 190°C/375°F, turning occasionally, for about 40 minutes or until vegetables are tender and golden brown.

3.Puree vegetables with stock, in batches, in food processor or blender until smooth; strain into large saucepan. Cover; bring to a boil. Serve topped with coriander leaves.

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