Pumpkin Soup
Serves: 4
Preparation time: 15 minutes
Cooking time: 60 minutes
Difficulty: Easy
Ingredients
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EVOO
1.2kg pumpkin (butternut or jap), diced
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
1 bulb garlic
2 tbsp butter
1 onion, chopped
1 leek, white part sliced
1cm ginger, sliced
2 potatoes, quartered
1L chicken stock
1 lemon
Cream
Dukkah
Fresh bread, sliced and toasted, for serving
Salt and pepper
Method
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Preheat oven to 180 degrees. Dice pumpkin into cubes. Toss pumpkin in enough olive oil to cover with the spices. Slice end off garlic to expose the clove. Place all onto a tray, and season with salt and roast for 40 minutes or until soft.
Add butter to large saucepan, fry onion, leek and ginger until softened. Add potatoes, and roasted pumpkin. Cover with stock and cook for another 20 minutes.
Blitz with an immersion blender, or put it in a blender. Season with lemon, salt and pepper as required.
Divide among bowls, sprinkle with dukkah and serve with cream and toasted bread.
