pumpkin soup

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pumpkin soup

Course Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion coarsely chopped
  • 2 teaspoons ground cumin
  • 1.2 kg butternut pumpkin peeled, seeded, coarsely chopped
  • 1 L chicken stock or vegetable stock 4 cups
  • 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

Instructions

  • 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.
  • Simmer 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.
  • Ladle soup among serving bowls.
  • Top with a dollop of natural yoghurt.
  • Sprinkle with dukkah.
  • Serve with the bread.