• Roasted Pumpkin Soup<span class='wpmtp-job-title'></span>

Roasted Pumpkin Soup

Roasted Pumpkin Soup
    Roasted Pumpkin Soup


    80 g
    20 g
    40 g
    5 g
    50 g
    1/2 tbsp
    1/3 tbsp
    200 mL
    5 g
    1 tbsp
    Pumpkin, peeled and diced
    Onion, chopped
    Carrot, sliced
    Garlic, diced
    Sweet potato
    Cumin seed
    Coriander seed
    Vegetable stock
    Coriander leaves
    Olive oil


    1. Preheat oven to 180oC. Combine vegetables with garlic, cumin seed, coriander seed and olive oil in a large baking dish. Bake for 40 minutes or until vegetables are soft and golden brown.
    2. Blend the puree vegetable stock in food processor or blender until smooth. Use a sieve to strain the puree into a large saucepan. Bring to boil over low heat. Serve with coriander leaves.

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