Pumpkin Soup
Cook time:50 mins
Makes:4 serves
Ingredients:
- 1 tbs olive oil
- 1 brown onion, coarsely chopped
- 2 tsp ground cumin
- 1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped
- 1 litre (4 cups) Massel chicken style liquid stock or vegetable liquid stock
- Dollop of natural yoghurt
- 1 garlic clove
- 4 slices Turkish bread, to serve
- 2 tsp extra virgin olive oil, to drizzle on bread
- 1 tsp Dukkah, to sprinkle
Method:
- Spice up the base. Heat 1 tbs olive oil in a large saucepan over medium heat.
- Cook onion, stirring for 5 minutes or until golden. Add cumin and cook, stirring for 1 minute or unit aromatic.
- Add pumpkin and stir to coat. Add stock. Simmer for 20 minutes or until the pumpkin is soft. Set aside to cool slightly. Use a stick blender to blend until smooth
- Cut Turkish bread in half and cook on a chargrill until golden. Drizzle with extra virgin olive oil and rub with the cut side of a garlic clove.
- Serve soup among serving bowls. Top with a dollop of natural yoghurt. Sprinkle with dukkah and serve with bread
- Enjoy