- 2 small pumpkins
- 1 tbs Olive oil
- 1 cup Parsnips chopped
- 1 large onion chopped roughly
- 1 tbs Garam Masala
- 1 tsp Ginger root chopped
- 1 clove garlic
- 1 cup vegetable Stock
- Salt and pepper to taste
- For Garnish
- 1 tsp olive oil
- 1 chilli, chopped
- 1/4 cup pumpkin seeds
- Heat you oven to 250 degrees C
- Cut the pumpkins in half and deseed them
- Using 1 teaspoon of the olive oil brush the exposed flesh of the pumpkins
- Place into the oven until soft and slightly caramelised
- In the meantime, add roughly chopped onion to a large pot with the remaining olive oil and stir until they start to get translucent
- Add in the parsnips and cook for a minute or 2 until they just coated
- add in the garlic and the ginger and stir gently.
- Take the pumpkin out the oven and chop up into manageable pieces (the skin of the pumpkin I used was delicious so I kept it on but feel free to scoop the flesh out of the skin)
- Add it to the pot and stir.
- Add the stock
- Add the curry powder and bring to a simmer.
- Lower the heat and allow it to cook for about 40 minutes to make sure the other vegetables soften completely.
- Once all the vegetables have softened, blitz the soup with a stick blender or regular blender.
- For the topping
- Heat up a pan and add all the ingredients.
- Stir regularly for a few minutes until pumpkin seeds are toasted.
- Serve the soup with the spicy topping and some fresh, crusty bread
- nutritional breakdown is based on the soup only, not the topping or bread
- Preparation time: 20
- Cook time: 1 hour
- Total time: 1 hour 20 mmin
- Calories: 50
- Fat: 2 grams
- Carbs: 9 grams
- Protein: 1 grams