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Smashing pumpkin soup

  • 0:10 Prep
  • 0:40 Cook


  • 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) Massel chicken style liquid stock or vegetable liquid stock
  • Dollop of natural yoghurt
  • 1 garlic clove
  • 4 slices Turkish bread, to serve
  • 2 teaspoons extra virgin olive oil, to drizzle on bread
  • 1 teaspoon dukkah, to sprinkle


  • 1
    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.
  • 2
    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.
  • 3
    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.

Source: taste.com.au


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