Roasted curried pumpkin, parsnip and chilli soup

Roasted curried pumpkin, parsnip and chilli soup.
Roasted curried pumpkin, parsnip and chilli soup. Photo: Marina Oliphant

The garnish for this soup is almost as important as the soup itself.

Ingredients

The garnish for this soup is almost as important as the soup itself. The fresh, cold contrast of the yoghurt, the fragrance of coriander and the crunch and intense flavour of the crushed nuts turns this earthy, spicy soup into something special.

1-1.2kg kent pumpkin, peeled and cut in medium chunks

3 parsnips, cut in half and cored

2 medium red onions, peeled, each cut into six pieces

2 tsp ground cumin

Extra virgin olive oil

Salt flakes

Freshly ground black pepper

6 cloves garlic, sliced

2-3 small red chillies, chopped

3 tsp curry powder

2 tbsp tomato paste

To garnish

8 tbsp thick plain yoghurt

2 handfuls coriander leaves

2 handfuls tamari nuts (see recipe), roughly crushed — you can use a mortar and pestle or a rolling pin for this

1 lemon

Method

1. Preheat the oven to 180 degrees fan-forced, 200 degrees conventional.

2. Toss the pumpkin, parsnip and onions through the cumin and some oil, season and place on a lined baking tray.

3. Roast for 45-60 minutes or until tender and cooked through.

4. When the vegetables are ready, place a large, wide-based pot over medium heat. Add a good slug of oil and fry the garlic and chilli for about five minutes, then add the curry powder and fry briefly.

5. Add the cooked vegetables to the pot and stir. Add two litres of hot water and the tomato paste and simmer for half an hour.

6. Once cooked, puree with a stick blender, check and adjust the seasoning.

7. Serve with a dollop of yoghurt, coriander leaves, a sprinkling of crushed tamari nuts and a squeeze of lemon.