Comfort food in a bowl.
I was given some wonderful Mauritian garam masala by my lovely neighbours and this is a great way to let it shine.
As with most of my soups, I like to make a big batch and freeze half for another day.
Served with some naan or parathas this fills the boys up!
Serves 12.
Ingredients
30-45mls olive oil
1 onion, diced
3 garlic cloves, peeled and roughly chopped
1kg pumpkin, peeled and roughly chopped
400g carrots, peeled and roughly chopped
2 tablespoons garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
2 litres vegetable or chicken stock
salt and pepper to taste
1 tablespoon nigella seeds to finish or freshly ground pepper
Method
In a large soup pan or stock pot, heat the oil.
Add the onion, garlic and carrots and cook gently until the onion is soft.
Add the garam masala, cumin, coriander, chilli and turmeric and stir through, cook until fragrant.
Add the pumpkin and stock and bring up to a gentle simmer.
Simmer, covered for 30minutes until all of the vegetables are soft.
Remove from the heat and liquidise, I use a stick blender.
Check for seasoning.
Reheat gently to serve, spoon into bowls and sprinkle over some nigella seeds of freshly ground pepper.
This looks and sounds amazing! Love the pumpkin!
Thanks Lyn! 🙂 Ros
hi Ros! 🙂
Looks great! Will try this during the Thanksgiving break!
Hope you enjoyed the soup over your Thanksgivving hols Chris. 🙂 Ros
So hearty 🙂
It certainly is MyCulinarySaga! 🙂 Ros
Looks mouthwatering! Love the colour 🙂
Thanks so much bitesandplaces! 🙂 Ros
You always have the best recipes !!!
Thanks Ingrid, you are way too kind and I’m now blushing! 🙂 Ros
I might have to try this for Thanksgiving! Looks delicious 🙂
Thanks echoanne and apologies for taking so long to get back to you! 🙂 Ros
Looks so good Ros – you should check out my recipe for making your own garam masala – its a Rick Stein special…..
I’ll pop over soon and have a look Laura. 🙂 Ros