- 1 x 800 g butternut or pumpkin
- 2 cinnamon sticks
- 2 T Woolworths garam masala
- 1 T yellow mustard seeds
- 1 T chilli flakes
- 10 g Woolworths fresh curry leaves
- 3 T olive oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 x 5 cm piece fresh ginger, grated
- 2 T fresh turmeric, grated
- 4 large carrots, peeled and sliced
- 1 x 500 ml carton Woolworths organic chicken or vegetable stock
- sea salt and freshly ground black pepper, to taste
- Woolworths plain cultured coconut, for serving (optional)
- 1 t Woolworths garam masala spice
- For the carrot-top pesto, blend:
- 30 g carrot-tops (or Italian parsley)
- 1/4 cup olive oil
- 1/2 lime, juiced
1. Preheat the oven to 180°C. Halve the butternut or pumpkin, remove the seeds and set aside. Place the squash on a baking tray and top with the cinnamon, garam masala, mustard seeds, chilli flakes and curry leaves. Drizzle with 2 T olive oil and roast until soft and tender, about 40 minutes.
2. Meanwhile, cook the onion, garlic, ginger and turmeric in a large saucepan until fragrant. Add the carrots and cook for 10 minutes. Add the stock and bring to a simmer. Cook until the carrots are almost soft.
3. Once the butternut is soft, scoop out the flesh and add to the saucepan. Stir until smooth. Cook until the carrots are soft. Serve the soup with the seed sprinkle, pesto and cultured coconut.
4. To make the seed sprinkle, toss the squash seeds in the remaining olive oil and the garam masala spice. Roast until golden and crunchy.
Cook’s tip: Roasting the squash in the skin adds caramelised flavour, while the flesh thickens the soup and gives it body without you having to blend it. The coconut yoghurt makes this recipe dairy free.