Pumpkin season is in full swing so make a big batch of our sweet-flavoured soup, then dress it up with dukkah for a warming dinner…

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Ingredients:

  • 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) chicken or vegetable stock
  • Dollop of natural yoghurt
  • 1 garlic clove
  • Turkish bread, extra virgin olive oil and dukkah, to serve

Method:

  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.