Recipe: Spiced roasted pumpkin and zucchini soup

Pumpkin is one of my favourite ingredients for soup because it’s versatile, cheap and easy to work with. This spiced roasted pumpkin and zucchini soup is a perfect example of a simple and economical dinner you can make on a weeknight.

This soup is naturally gluten-free and can be made vegan if you use dairy-free yoghurt and vegetable stock.

Add a source of protein (e.g. boiled eggs, lentils or chickpeas) to round off the meal.

Spiced roasted pumpkin and zucchini soup

• Servings: 3
• Time: 60 minutes
• Difficulty: easy
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Ingredients

• 1/2 butternut pumpkin
• 2 medium zucchini
• 1/2 tsp salt
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 1/2 tsp ground ginger
• 1 1/2 cups vegetable or chicken stock

To serve

• Unsweetened yoghurt
• Coriander leaves

Directions

1. Preheat oven to 180°C (160°C fan-forced).
2. Peel and cube pumpkin, slice zucchini. Place in baking trays lined with wax paper. Bake until soft, 30-40 minutes.
3. Place veggies, seasoning and stock in a food processor or blender. Process until smooth.
4. Check seasoning and serve with yoghurt and coriander leaves.