Ingredients:

• 1 small pumpkin,cut into wedges
• 1 medium sweet potato,cut into wedges
• 1-2 carrots,peeled and thickly chopped
• olive oil
• 1-2 cloves garlic,peeled and crushed
• 1 onion,cut into wedges
• 1 teaspoon root ginger,grated
• 1 teaspoon ground coriander
• 2 sticks celery
• 4 tomatoes,peeled and chopped
• 2 teaspoons tomato purée
• 2 cups water
• 1/2 oz(15 ml) freshly squeezed lemon juice
• seasoning

Oven Roasted Pumpkin Soup

Preheat turbo oven to 410°F(210°C).

Combine pumpkin,potatoes and carrots in baking dish.

Lightly brush with oil.

Add the garlic,onion and spices.Mix well.

Arrange on the low grilling rack of turbo oven.

Bake for 20-25 minutes.

Remove the flesh form the pumpkin wedges.

Roughly chop the roasted vegetables.

Add with onion/seasoning dish on the low grilling rack.

Cover and cook at 392°F(200°C) for 30-40 minutes.

Let cool and then use blender to purée.

Season oven roasted pumpkin soup as required.

More turbo oven recipes