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Creamy Spiced Roast Pumpkin Soup

Ingredients

  • 1/2 pumpkin peeled and cut into medium chunks
  • 4 carrots peeled and cut to similar size as pumpkin
  • 2 onions peeled and quartered
  • Man grind
  • oil for roasting
  • 2 cans Coconut milk
  • 100 g Tandoori paste
  • Oil
  • Water
  • Garnish – I used natural yoghurt ding dong sauce & spring onion

Instructions

  1. Preheat oven to 180
  2. Place vegetables on an oven tray and add some oil an man grind. I like lots of both haha but this is up to your tastes
  3. Roast in the oven until done, then transfer to a pot and put on a medium heat
  4. Add 2 cans of coconut milk.

  5. Add 100g (a third of a jar) of tandoori paste and cook to combine all the ingredients nicely.

  6. If it looks too thick, like mine did, add some hot water. I started with one can full (400ml) which was enough. you can always add more at blending stage. But go a little at a time as you are wanting a creamy, rather than watery, soup.

  7. Once cooled a little. Blend in batches in the blender. Be careful if you liquid is still warm that the lid doesn’t fly off from the pressure. Taste the batches, it may need more salt.
  8. When you go to serve, heat in the pot and then garish with whatever tickles your fancy. I used natural yoghurt, ding dong sauce & spring onion, but cream or coconut cream would be delicious, and coriander would be perfect.