Pumpkin Soup

Cook time: 50 mins

Makes: 4 serves

Ingredients:

• 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

Method:

1. Spice up the base. Heat 1 tbs olive oil in a large saucepan over medium heat. 

2. Cook onion, stirring for 5 minutes or until golden. Add cumin and cook, stirring for 1 minute or unit aromatic. 

3. 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

4. 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. 

5. Serve soup among serving bowls. Top with a dollop of natural yoghurt. Sprinkle with dukkah and serve with bread

6. Enjoy