Classic Winter Warmer: Pumpkin Soup
Elevate a classic pumpkin soup with a few simple tricks and a luxurious Breakfast Bowl. We love this recipe for cold winter nights, snuggled on the couch under a blanket.
~1.2kg Pumpkin, Butternut Pumpkin (or a mix of both)
1 Onion (diced)
2 Garlic Cloves (roughly sliced)
~750ml vegetable stock (or stock cubes)
Paprika or Sumac
Fresh dill or chives
Fresh crusty bread
Preheat the oven to 180 degrees C (Fan Forced)
Peel and roughly chop the pumpkin. On a baking tray, drizzle with oil and your preferred spices. We like Sumac or Parprika. Roast until soft.
In a medium saucepan, sautee the onions in oil until softened. Add the garlic and cook until fragrant.
Add the roasted pumpkin to the pan. Cover in vegetable stock and bring to a gentle simmer. If the vegetable stock isn't enough to cover the pumpkin, top up with water. Add salt and pepper to taste.
Remove from the heat and carefully blend using a stick blender.
Drizzle wih pouring cream or a dollop of yoghurt.
Finally, sprinkle of fresh dill and sesame seeds and enjoy!
Best eaten on the couch with a cosy blanket and netflix.