Filled with nuts, fruits and spices, this pumpkin soup will warm up your winter lunches and dinners. 

Ingredients

1.2kg blue pumpkin, peeled, seeds removed, cut into large wedges
1/3 cup (80ml) extra virgin olive oil
1/4 tsp dried chilli flakes, plus extra to serve
1/4 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1 garlic bulb, separated into unpeeled cloves
2 onions, finely chopped
5 cups (1.25L) chicken stock
Finely grated zest plus juice of 1 lemon
2 tbs currants
1/4 cup loosely packed flat-leaf parsley leaves
1/4 cup loosely packed mint leaves
1/4 cup loosely packed coriander leaves
Labneh or yoghurt, to serve

Dukkah mix

2 tbs toasted macadamias, chopped
2 tsp thyme leaves
1 tsp roasted fennel seeds, crushed
1 tsp roasted sesame seeds
1 tsp roasted cumin seeds, crushed

 

Method

For the dukkah mix, combine all the ingredients in a bowl with 1 tsp salt flakes. Set aside until needed.

Preheat oven to 180°C. Toss pumpkin in a large roasting pan with half the oil, spices and garlic. Season and roast for 40-45 minutes or until pumpkin is cooked and garlic is soft. Squeeze the garlic flesh from the skins over the pumpkin and set aside.

Heat remaining 2 tbs oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 4-5 minutes or until onion is softened. Add pumpkin mixture, then cover with stock. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, for 15-20 minutes. Remove from heat and, using a stick blender, whiz until smooth. Season and stir in lemon zest and juice.

Divide soup among bowls and scatter with extra chilli, currants, herbs and dukkah. Stir through labneh to serve.

 

Recipe and image by Darren Robertson from Delicious