Tamari Roasted Pumpkin Soup with Spinach and Toasted Sunflower Seed Pesto
Ingredients
Roasted Pumpkin
- 750 grams pumpkin, peeled, seeded and roughly chopped
- 2 tablespoons tamari
- 1 tablespoon olive oil
- sea salt and ground pepper
Soup
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- ½ teaspoon sea salt
- 3 cloves garlic, crushed
- 1 teaspoon each ground turmeric, ginger and mild curry powder
- pinch of chilli flakes
- 3 cups vegetable stock
- 400ml tin coconut milk
- thick coconut cream or yoghurt for serving
- ¼ cup toasted sunflower seeds
- coriander for garnish
Spinach and Toasted Sunflower Seed Pesto
- ⅓ cup toasted sunflower seeds
- 3 tablespoons olive oil
- 1 cup packed baby spinach
- ¼ cup packed coriander
- zest 1 lemon plus 1 tablespoon lemon juice
- 2 cloves garlic, crushed
- sea salt and ground pepper
Instructions
- 1
Roasted Pumpkin - Preheat the oven to 180°C fan bake.
- 2
Roasted Pumpkin - Toss the pumpkin with the tamari and olive oil and season with pepper.
- 3
Roasted Pumpkin - Place on a lined baking tray and roast until tender and golden, turning once.
- 4
Soup - Heat the oil in a large saucepan and add the onion, garlic and spices. Season with salt, cover and cook gently for 10 minutes, stirring occasionally. Add a splash of water if the pan is too dry.
- 5
Soup - Add the stock and coconut milk and bring to the boil. Reduce the heat and simmer uncovered for 15 minutes.
- 6
Soup - Add the cooked pumpkin. Attach the puree masher accessory to the hand blender and coarsely puree the soup, leaving it a little chunky if desired.
- 7
Spinach and Toasted Sunflower Seed Pesto - Place all the ingredients into the beaker.
- 8
Spinach and Toasted Sunflower Seed Pesto - Attach the puree blade shaft to the hand blender and puree until smooth.
- 9
Serving - Ladle the soup into bowls and top with a swirl of coconut cream and a spoonful of the pesto. Add sunflower seeds and coriander to garnish.
