Curried Pumpkin & Carrot Soup with Crunchy Pepitas & Yogurt

The creamiest, cream free curried pumpkin soup is easier than you think. It’s all about roasting the vegetables until they develop a subtle sweetness, then blending with coconut milk until you reach a velvety texture. Top it with dollops of greek yogurt and a little seedy pepita crunch – your friendly reminder to NEVER throw away your pumpkin flesh!

Lunch

Dinner

A Little Longer

Serves 4-6

Prep Time 5 Mins

Cook Time 90 Mins

Method

1
Preheat the oven to 200c celsius - place the pumpkin and its seeds, carrots, onions, cayenne, turmeric, garam masala, cumin, salt and two tablespoons of olive oil in a large non-stick baking tray. Toss well then place into the oven to roast for 40 minutes or until soft and caramelised. Remove the pumpkin pepitas and set aside in a small bowl.
2
In a large pot, heat the ghee over a medium heat. Add the leeks, ginger and garlic. Sautéed the vegetables until the leeks are soft and translucent.
3
Next, add the bone broth and white miso paste, followed by the roasted vegetables. Bring up to the boil, then turn down to a low simmer for at least 30 mins.
4
Turn off the heat and add the coconut milk and remaining olive oil. Using a stick blender, blend the soup until smooth and creamy. Season with salt and pepper to taste.
5
Serve the soup into bowls and top with a sprinkle of toasted pepitas, a dollop of greek yogurt and a handful of mint leaves.