Soup
Spiced Pumpkin and Carrot Soup
A winter classic with the comforting and luxurious flavours of the Royal Shahi Korma
About this recipe
Creamy roasted pumpkin and carrots come together with the rich, aromatic flavours of Royal Shahi Korma to create a velvety soup that's comforting, fragrant and full of depth. Finished with a swirl of cream and your favourite toppings, it's an effortless winter warmer that's ready in no time.
Ingredients
- 1/2 jar Royal Shahi Korma Simmer Sauce
- 500g butternut pumpkin chopped into large chunks
- 500g of carrots chopped into large chunks
- 1 red onion halved
- 1 cup of vegetable stock (more if required)
- 2 tbsp cream
- 3 tbsps olive oil
- salt and pepper to taste
- Crusty bread to serve
Method
- 1Rough chop the carrots, pumpkin, red onion.
- 2Spread the vegetables on a baking tray with cloves of garlic and drizzle with oil, salt.
- 3Bake in a 200c oven till vegetables are cooked through.
- 4Remove vegetables from the oven, peel and transfer into a heavy bottomed saucepan. Peel the garlic and add to the mixture.
- 5When cool, add the stock and blend to a smooth soup.
- 6Bring back to medium heat, add the Royal Shahi Korma simmer sauce and bring to a gentle simmer.
- 7You can control the consistency by adding more stock if required.
- 8Finish with a dollop of cream, season with salt and pepper and serve hot with crusty bread.
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