Smashing Pumpkin Soup

Photography by Janyon Boshoff

Pumpkin season is in full swing so make a big batch of our sweet-flavoured soup, then dress it up with dukkah for a warming dinner that's as easy as 1-2-3.

Time to prep: 10 minutes

Time to cook: 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, coarsely chopped
• 2 teaspoons ground cumin
• 1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped
• 1L (4 cups) chicken or vegetable stock
• Dollop of natural yoghurt
• 1 garlic clove
• Turkish bread, extra virgin olive oil and dukkah, to serve

Method

• 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.
• 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.
• 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.

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