Ingredients
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1 tablespoon olive oil
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1 brown onion, coarsely chopped
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2 teaspoons ground cumin
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1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped
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1L (4 cups) Massel chicken style liquid stock or vegetable liquid stock
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Dollop of natural yoghurt
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1 garlic clove
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4 slices Turkish bread, to serve
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2 teaspoons extra virgin olive oil, to drizzle on bread
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1 teaspoon dukkah, to sprinkle
Method
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1Spice 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.
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2Simmer 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.
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3Serve 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.
Source: taste.com.au
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