1kg pumpkin, peeled, deseeded, cut into 1cm pieces
800g carrots, peeled, cut into 1cm pieces
60ml (1/4 cup) olive oil
2 brown onions, halved, thinly sliced
1 tsp mustard seeds
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/4 tsp chilli powder (optional)
1L (4 cups) salt-reduced vegetable stock
500ml (2 cups) water
Natural yoghurt, to serve
Bought naan bread, warmed, to serve
Preheat oven to 210°C. Line a large roasting pan with non-stick baking paper. Place pumpkin and carrot in lined pan. Drizzle over 2 tablespoons of oil and toss to coat. Roast for 30-35 minutes or until golden and tender.
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion. Season with salt. Reduce heat to low. Cook, stirring often, for 20 minutes or until soft. Add mustard seeds, coriander, cumin, turmeric and chilli powder, if desired. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.
Add the pumpkin, carrot, stock and water. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Uncover. Set aside for 15 minutes to cool slightly.
Blend until smooth.
Place over low heat and cook, stirring, for 4 minutes or until heated through. Ladle among serving bowls. Top with a dollop of yoghurt and stir to create a swirled effect. Serve with naan bread.
