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1 tbs olive oil
1 brown onion, coarsely chopped
2 tsp ground cumin
1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped
1 litre (4 cups) Massel chicken style liquid stock or vegetable liquid stock
Dollop of natural yoghurt
1 garlic clove
4 slices Turkish bread, to serve
2 tsp extra virgin olive oil, to drizzle on bread
1 tsp Dukkah, to sprinkle
Spice up the base. Heat 1 tbs 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 unit aromatic.
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
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.
Serve soup among serving bowls. Top with a dollop of natural yoghurt. Sprinkle with dukkah and serve with bread