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Chai-roasted pumpkin soup with honey walnuts

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soups
Servings 2 people

Ingredients
  

  • 1 kilogram pumpkin peeled, chopped coarsely
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon cracked black pepper
  • spray oil
  • 1/4 cup walnuts
  • 1 teaspoon honey
  • 1 small onion chopped coarsely
  • 2 garlic sliced
  • 3/4 cup vegetable stock
  • 1 3/4 cup water
  • 1/3 cup greek yoghurt

Instructions
 

  • Preheat oven to 200°C. Line a large oven tray with baking paper.
  • Place pumpkin on tray, in a single layer; sprinkle with cardamom, cinnamon and pepper, spray with oil. Roast for 25 minutes or until tender.
  • Meanwhile, line a small oven tray with baking paper. Place nuts on tray, drizzle with honey. Roast for 5 minutes or until golden. Cool.
  • Heat a little oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add pumpkin, stock and the water to the pan; bring to the boil. Remove from heat; cool for 10 minutes.
  • Blend or process pumpkin mixture until smooth. Return pan to heat, stir until hot. To serve, drizzle soup with yoghurt, sprinkle with nuts