Smashing Pumpkin Soup
31 min·Australian
Smashing Pumpkin Soup
Ingredients
Soup
- 1 tbsp olive oil
- 1 brown onion, coarsely chopped
- 2 tsp ground cumin
- 1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped
- 1L (4 cups) chicken or vegetable stock
Garnish/Serving
- 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
Instructions
3 steps
- 1
Spice 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.
6 min - 2
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.
20 min - 3
Serve 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.
Progress
0 / 3 steps