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Tandoori Pumpkin Soup

Tandoori Pumpkin Soup

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Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4
Author: Rebecka Evans

Ingredients

Recipe

  • 1 22 ounce tub of Kozy Shack Pumpkin Pudding
  • 1 butternut squash 4 cups peeled and diced
  • 1 medium baking pumpkin peeled and diced or 2 acorn squash may substitute any variety squash
  • 1 large yam or sweet potato skin on cubed
  • 1 medium onion cut into quarters
  • 6 carrots skin on cut large pieces
  • 4 cloves garlic
  • 1-2 tablespoons vegetable oil
  • 4 tablespoons low sodium chicken base/stock
  • 7-8 cups water
  • 2 tablespoons Tandoori Spice
  • 2 tablespoons Allspice
  • 1 tablespoon Hot Curry powder
  • 2 tablespoons Lawry's season garlic salt
  • 1 table cinnamon
  • 1 tablespoon nutmeg
  • 2 table sliced fresh ginger for garnish
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 5 tablespoons flat leaf parsley for garnish
  • ½ cup unsweetened roasted coconut for garnish

Instructions

  • Peel squash and pumpkin and dice, wash and roughly cut carrot, onion and sweet potato. Peel garlic leave whole.
  • Mix Tandoori, hot curry powder, cinnamon, allspice, nutmeg, garlic salt, ½ teaspoon salt, ½ teaspoon pepper in a small bowl, set aside
  • In a large bowl, toss veggies in 1-2 tablespoons olive oil and 1 teaspoon of spice mixture, roast in a 400 degree oven until golden brown, turn every 5-8 minutes. Remove and set aside.
  • On the stove top, toast coconut until light brown set aside, chop parsley and set aside for garnish, slice ginger very thinly and julienne, set aside for garnish
  • In a medium stock pot, add all veggies cover with chicken stock and add the remaining spices, bring to a boil then reduce heat to low, add Kozy Shack Pumpkin Pudding and mix well.  Using a hand blender or power stand blender, puree the hot mixture in batches until smooth.  Return to stock pot and cook for 35 minutes on medium low heat.  Salt and pepper to taste
  • Garnish soup with coconut, parsley and a few slices of ginger, serve with Naan bread.