Ingredients

 
1 kg pumpkin coarsely chopped
1/2 tsp cardamom ground
1/4 tsp cinnamon ground
1/2 tsp freshly ground black pepper
1 spray olive oil
1/4 cup walnuts
1 tsp honey
2 tsp rice bran oil
1 onion small coarsely chopped
2 garlic cloves sliced
3/4 cup vegetable stock (liquid)
1 3/4 cups water
1/3 cup low-fat Greek yoghurt
2 tbs coriander coarsely chopped
 
Method
 
STEP 1 Preheat oven to 200C. Line a large oven tray with baking paper.
 
STEP 2 Place pumpkin on the tray in a single layer. Sprinkle with cardamom, cinnamon and pepper, then spray with oil.
 
STEP 3 Roast for 25 minutes or until tender.
 
STEP 4 Meanwhile, line a small oven tray with baking paper. Place nuts on tray and then drizzle with honey. Roast for 5 minutes or until golden. Cool.
 
STEP 5 Heat rice bran oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened.
 
STEP 6 Add pumpkin, stock and the water to the pan, then bring to the boil. Remove from heat and cool for 10 minutes.
 
STEP 7 Blend or process pumpkin mixture until smooth. Return pan to the heat and stir until hot.
 
STEP 8 To serve, drizzle soup with yoghurt, a sprinkle of honey nuts and coriander.
 
 
 
 

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