Roasted roots soup

Serves 2 adults + 2-3 children
Prep time 15 minutes
Cook time 1 hour 10 minutes


1kg pumpkin, skin on,seeds removed
500g orange kūmara, peeled
3 carrots, peeled
1 large onion, diced
2 cloves garlic, roughly chopped
2 teaspoons mild curry powder
400g can coconut milk or cream
500ml homemade (or salt-reduced) chicken or vegetable stock


Preheat oven to 200°C and line a tray with baking paper. Cut the pumpkin, kūmara and carrots into 5cm chunks. Toss with a good drizzle of olive oil on prepared tray and roast for about 1 hour, or until very tender.
Turn halfway through cooking to ensure even colouring.

Heat a good drizzle of olive oil in a large pot over a medium heat. Add onion and cook gently for about 8 minutes until just starting to colour. Stir often to prevent catching and turn down the heat if cooking too quickly (you want to cook long and slow to bring out the natural sweetness of the onions). Add garlic and curry powder and cook, stirring, for another minute.

Scoop the pumpkin flesh from the cooked pumpkin (discard the skin). Add the vegetables to the pot with coconut milk and stock and bring to a simmer.
Cook for a few minutes and remove from the heat.

Allow to cool slightly then blitz in a blender or with a stick blender until smooth. For adults and older children season to taste with freshly ground pepper and salt. Serve with toast or bread for dipping.

Photography by Matt Quérée and Isabella Harrex.

Recipes and images extracted from YUM! by Nadia Lim, Annabel Inglis and Dieticians Jenny Douglas and Lisa Daniels, Published by Nude Food Inc, RRP: $55.00.

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