Roast kumara pumpkin & tomato soup

Ingredients

  • 500g orange kumara, cut into chunks

  • 500g pumpkin, peeled, seeds out and cut into chunks

  • 3 cloves garlic, crushed

  • 1/4 C olive oil

  • 1 onion, diced

  • 1 tsp ground cumin

  • 1/2 tsp yellow mustard powder

  • 4 C vegetable stock

  • 1 x 400g can diced tomatoes

Directions

Preheat oven to 180 degrees. Put kumara and pumpkin into a baking dish, toss with half the oil and garlic and season if you wish, roast until tender and golden (approx. 45 mins). Meanwhile heat remaining oil in a large saucepan on high, saute onion with spices until tender. Add roasted vegetables to the saucepan with stock and tomatoes. Bring to the boil and then reduce. Blitz with a blender until smooth, season to serve.

Yum! Sarah X

Dinner, LunchSarah Martellisoup, pumpkin