Tandoori Toasted Pumpkin Soup

Serves 10

Ingredients:

• 200g Barker’s Professional Tandoori Paste

• 100g natural yoghurt

• 1.5kg peeled and cubed pumpkin

• 500g can coconut cream

• 2 litres vegetable or chicken stock

Method:

1. Combine the Barker’s Professional Tandoori Paste and the yoghurt.

2. Marinate the pumpkin in the paste mixture for one hour (optional).

3. Spread on baking paper on an oven tray. Roast in a pre-heated 175°C oven until the pumpkin is cooked and just browned (approximately half an hour).

4. Mash the pumpkin and blend with the coconut cream and the stock.

5. Heat and serve with chopped coriander and warmed naan bread.

HANDY HINTS:

Grind a tablespoon of coriander seeds over the pumpkin when roasting.  

Serve with a side bowl of steamed rice.

This Recipe Uses: