Pumpkin season is in full swing so make a big batch of our sweet-flavoured soup, then dress it up with dukkah for a warming dinner that’s as easy as 1-2-3.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, coarsely chopped
- 2 teaspoons ground cumin
- 1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped
- 1L (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 teaspoons extra virgin olive oil, to drizzle on bread
- 1 teaspoon dukkah, to sprinkle
Method
- Step 1Spice up the base: Heat 1 tablespoon 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 until aromatic.
- Step 2Simmer the soup: 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.
- Step 3Serve it up: 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. Ladle soup among serving bowls. Top with a dollop of natural yoghurt. Sprinkle with dukkah. Serve with the bread.
- Vegetarian
Nutrition
1278 kj
Energy
11g
Fat Total
2g
Saturated Fat
7g
Fibre
10g
Protein
1353mg
Sodium
38g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Janyon Boshoff
- Publication: Australian Good Taste
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