Pumpkin Soup with Savoury Granola Topping Recipe

Add crunch to pumpkin soup with this healthy granola topping.

Serves: 6

Time to prep: 20 minutes

Time to cook: 30 minutes

Ingredients

• 3 prosciutto slices, excess fat trimmed
• 1 tablespoon olive oil
• 2 brown onions, coarsely chopped
• 1kg Kent pumpkin, seeded, peeled, coarsely chopped
• 2 carrots, peeled, coarsely chopped
• 4 cups (1L) chicken stock
• Thickened cream, to serve
• Coarsely chopped chives, to serve

Savoury granola topping

• 1 egg white, lightly whisked
• 1/2 cup (45g) rolled oats
• 1/2 cup (100g) pepitas (pumpkin seeds)
• 1/2 cup (75g) sunflower kernels
• 1/2 cup (40g) natural flaked almonds
• 1/4 cup (50g) white or tri-coloured quinoa, rinsed, drained
• 1 tablespoon black chia seeds
• 1 tablespoon sesame seeds
• 1 tablespoon honey
• 2 teaspoons cumin seeds

Method

• To make the savoury granola, preheat oven to 180C. Line a baking tray with baking paper. Place the egg white, oats, pepitas, sunflower kernels, almonds, quinoa, chia seeds, sesame seeds, honey and cumin seeds in a medium bowl and toss to combine. Spoon oat mixture in a thin layer over the lined tray. Bake for 10-15 mins or until lightly toasted. Set aside to cool.
• Meanwhile, place the prosciutto on a baking tray. Bake for 5 mins or until crisp. Coarsely chop.
• Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the pumpkin, carrot and chicken stock. Bring to the boil. Reduce heat to medium-low and cook for 20 mins or until pumpkin and carrot are very tender.
• Place half the pumpkin mixture into a blender and blend until smooth. Pour into a clean saucepan. Repeat with remaining pumpkin mixture. Heat over low heat. Season with salt and pepper.
• Divide the soup among serving bowls. Top with a dollop of cream and sprinkle with prosciutto, chives and granola.

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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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Cumin chicken and pumpkin with warm chickpea salsa Recipe

Photography by Jeremy Simons

Pump up the flavour of spiced barbecued chicken with a garlicky chickpea salad.

Serves: 4

Time to prep: 30 minutes

Ingredients

• 2 tsp ground cumin
• 1/2 tsp dried chilli flakes
• 2 large (about 600g) chicken breast fillets, halved lengthways
• 1 tbs olive oil
• 850g Kent pumpkin, cut into wedges
• 2 tbs lemon juice
• 1 small brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 tbs currants
• 400g can chickpeas, rinsed, drained
• 1/4 cup fresh coriander leaves
• 1 tbs lemon zest

Method

• Combine cumin and chilli in a bowl. Sprinkle half over chicken with 1 tsp oil.
• Place pumpkin in a microwave-safe bowl. Cover. Cook on high for 6 minutes or until just tender. Pat dry. Drizzle over 1 tsp oil. Season.
• Heat a barbecue grill or chargrill on medium-high. Cook the pumpkin, turning, for 6-8 minutes or until tender. Cook chicken, turning, for 5-6 minutes or until cooked. Drizzle over 1 tbs lemon juice. Keep warm.
• Meanwhile, heat remaining oil in a frying pan over medium heat. Stir in onion, garlic, currants and the remaining spice mix for 4 minutes or until soft. Stir in chickpeas for 3 minutes or until warm. Stir in coriander, lemon zest and remaining lemon juice. Season.
• Cut the pumpkin and chicken into pieces. Serve with the warm chickpea salsa.

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Roasted pumpkin and quinoa salad Recipe

Photography by Andrew Young

This zesty salad is low-fat, heart friendly and quick to prepare - perfect!

Time to prep: 15 minutes

Time to cook: 25 minutes

Ingredients

• 500g butternut pumpkin, peeled, cut into 2.5cm cubes
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Moroccan seasoning
• 3/4 cup quinoa, rinsed, drained
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped preserved lemon (see note)
• 1/2 cup fresh coriander leaves

Method

• Preheat oven to 220C/200C fan-forced. Place pumpkin, oil and seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender.
• Meanwhile, place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
• Place quinoa in a heatproof bowl. Add pumpkin, lemon juice, preserved lemon and coriander. Season with salt and pepper. Toss gently to combine. Serve.

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Pumpkin and Creamy Pesto Risotto

Photography by Andrew Young

Ditch the meat, this is a great vegetarian weeknight meal.

Serves: 4

Time to prep: 20 minutes

TIme to cook: 30 minutes

Ingredients

• 600g butternut pumpkin, peeled, seeded, cut into 2cm pieces
• 1 tablespoon olive oil
• 1 litre (4 cups) chicken or vegetable stock
• 1 brown onion, finely chopped
• 1 cup (200g) aborio rice
• 1/2 cup (125ml) dry white wine
• 1/2 cup (125ml) PHILADELPHIA Original Cream For Cooking, a cream alternative

Pesto

• 1 cup loosely packed basil leaves
• 1/4 cup (45g) toasted pinenuts
• 1/4 cup (20g) finely grated parmesan
• 2 garlic cloves, finely chopped
• 1/4 cup (60ml) olive oil

Method

• Preheat oven to 200°C. Line an oven tray with baking paper. Scatter the pumpkin over the tray. Drizzle with half the oil and season with salt and pepper. Bake in preheated oven for 30 minutes or until brown and tender.
• Meanwhile, to make the pesto, place the basil, pinenuts, parmesan and garlic in the bowl of a food processor and process until finely chopped. While the motor is running, gradually add the oil in a thin, steady stream until incorporated. Taste and season with salt and pepper.
• Bring the stock to boil in a saucepan. Reduce heat and keep at a gentle simmer. Heat remaining oil in a heavy-based saucepan over medium heat. Add the onion and cook for 5 minutes or until soft. Add the rice and stir for 2 minutes or until grains appear slightly glassy. Add the wine and cook, stirring continuously with a wooden spoon until the liquid is completely absorbed. Add the stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat and stir in the PHILLY. Stir to combine. Taste and season with salt and pepper.
• Add the pumpkin and gently stir to combine. Add half the pesto and gently fold through. Spoon among serving bowls. Top with remaining pesto and serve immediately.

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