Name: Chai Roasted Pumpkin Soup With Honey Walnuts Recipe
Total time: 30 min
Yield: 2
Cuisine: Australian

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How to make Chai Roasted Pumpkin Soup With Honey Walnuts Recipe

Kitchen Nine

Crawler

Australian

Pumpkin,  chopped coarsely

Ground cardamom

Ground cinnamon

Cracked black pepper

Olive Oil Spray

Walnuts

Honey

Rice bran oil

Small onion,  chopped coarsely

Cloves Garlic,  Sliced

Vegetable Stock

Water

Low fat greek style yoghurt

Coarsely chopped

Preheat oven to 200c. Line a large oven tray with baking paper.

step 1

Place pumpkin on the tray in a single layer. Sprinkle with cardamom, cinnamon and pepper, then spray with oil.

step 2

step 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.

step 4

Heat rice bran oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened.

step 5

Add pumpkin, stock and the water to the pan; bring to the boil. Remove from heat; cool for 10 minutes.

step 6

Blend or process pumpkin mixture until smooth. Return pan to heat and stir until hot.

step 7

To serve, drizzle soup with yoghurt; sprinkle with honey nuts and coriander.

step 8