TiP - Countdown

RECIPERecipe by Jimmy BoswellSmart Tip: To make cutting pumpkin skineasier - simply microwave on high, 1 minuteat a time, until soft enough to cut.12345Preheat oven to 210°C. Placepumpkin and carrot in linedroasting pan, drizzle over 2 Tbspoil and toss to coat. Roast 30-35minutes or until golden and tender.Heat remaining oil in large saucepanover medium heat. Add onion andsalt. Cook on low, stirring often, for20 minutes or until soft. Add garlic,mustard seeds, coriander, cumin,turmeric, cardamom and chillipowder. Cook, stirring, for 2 minutes,until mustard seeds start to pop.Add pumpkin, carrot, stock andwater. Cover and bring to boil overmedium heat. Cook, covered, on lowfor 15 minutes. Uncover. Set asideto cool slightly.Blend ½ pumpkin mixture untilsmooth. Transfer into cleansaucepan. Repeat with remainingmixture. Stir over low heat, untilheated through.Serve with dollop of naturalyoghurt and naan bread.