Roasted Curried Pumpkin Soup

1 kg pumpkin, after being cleaned and peeled, cut into medium chunks

3 carrots, cut into medium pieces too

2-3 medium red onions peeled and each cut into 6 pieces (I used red and brown)

2 teaspoons ground cumin

Olive oil

Salt

Pepper, Turkish roasted is good

6 cloves garlic, sliced

1 leek, sliced

2-3 small chilies, coarsely chopped

3 teaspoons curry, I like the Madras stuff

2 liters of boiled (hot) water

2 tablespoons tomato paste, I used the whole little box

Pre-heat oven to 180 C or 375 F.

Mix pumpkin, carrots, and onions with the olive oil and cumin. Roast in the oven for 45-60 minutes until tender and cooked through.

Place a large bottomed pot over medium heat. Add about 3 tablespoons olive oil and fry the garlic and chili for about 5 minutes, add the curry powder and fry for about 45 seconds.  Add the cooked vegetables and stir. Add the hot water and tomato paste and simmer for about 30 minutes.

Once cooked, puree with the blender, you may need to add salt and pepper.

Serve with a dollop of yogurt [if you must], coriander leaves, nuts, squeeze of lemon…I served with a little salsa and cashew.