Pumpkin makes a wonderful, hearty winter soup. A fabulous cheese toastie is the perfect partner.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon each ground cumin and curry powder
850 grams pumpkin, skin and seeds removed, chopped into 2cm pieces
1 large agria potato, peeled, thinly sliced
1 carrot, peeled, grated
1 litre vegetable stock
sea salt and ground pepper
¼ cup smooth almond butter
To serve
½ cup cream; parsley, toasted sunflower and pumpkin seeds.
METHOD
Heat the oil in a large saucepan and add the onion, garlic, ginger and spices and cook for 5 minutes. Add the pumpkin, potato, carrot and stock. Season generously and bring to the boil.
Reduce the heat. Cover and simmer, partially uncovered, stirring occasionally, until the vegetables are very tender – 20-25 minutes.
Take off the heat, add the almond butter and, using a stick blender, blend until smooth.
To serve: Ladle into bowls and add the toppings. Serve with the toasties, if making. Leave off the cream (or use a vegan cream alternative) if vegan or dairy free.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!