• Easy
  • Serves 2
  • 20 mins prep
  • 40 mins cook

Chai roasted pumpkin soup with honey walnuts

Chai roasted pumpkin soup with honey walnuts
Triple tested. For your success every time.

Creamy pumpkin soup with an added walnut crunch. Perfect for lunch or a light dinner. And it's suitable for diabetics.

Ingredients

Chai roasted pumpkin soup with honey walnuts

  • 1 kg pumpkin, peeled, chopped coarsely
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1/2 tsp cracked black pepper
  • olive-oil spray
  • 1/4 cup (25g) walnuts
  • 1 tsp honey
  • 1 small brown onion (80g), chopped coarsely
  • 2 garlic, sliced
  • 3/4 cup (180ml) salt-reduced vegetable stock
  • 1 3/4 cups (430ml) water
  • 1/3 cup (95g) low-fat greek yoghurt
  • 2 tbsp roughly chopped fresh coriander leaves

Steps

Chai roasted pumpkin soup with honey walnuts

  1. Preheat oven to 200°C. Line a large oven tray with baking paper.
  2. Place pumpkin on tray, in a single layer; sprinkle with cardamom, cinnamon and pepper, spray with oil. Roast for 25 minutes or until tender.
  3. Meanwhile, line a small oven tray with baking paper. Place 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 the pan; bring to the boil. Remove from heat; cool for 10 minutes.
  5. Blend or process pumpkin mixture until smooth. Return pan to heat, stir until hot. To serve, drizzle soup with yoghurt; sprinkle with nuts and coriander.

Average rating

1 rating
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