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Loving spoonfuls that will bowl everyone over on a cold winter’s day

Spiced pumpkin and kūmara soup

Spiced pumpkin and kūmara soup

SERVES 4

INGREDIENTS

2 Tbsp extra virgin olive oil

2 onions, chopped coarsely

600g peeled pumpkin, chopped coarsely

3 small orange kūmara, chopped coarsely

1 Tbsp ground coriander

2 tsp cumin seeds

¼ tsp dried chilli flakes

1 litre vegetable stock Greek-style yoghurt and coriander sprigs, to serve (optional)

TRAIL MIX CRUNCH

½ cup pecans

¼ cup (50g) pumpkin seeds

1 Tbsp sunflower seeds

¼ cup moist coconut flakes

2 tsp pure maple syrup

½ tsp sea salt flakes

Pinch cayenne pepper (optional)

1 Make Trail Mix Crunch. Preheat oven to 180°C. Line an oven tray with baking paper. Place ingredients in a bowl; toss to coat well. Spread mixture evenly, in a single layer, across tray. Bake for 10 minutes, stirring halfway through cooking time, or until nut mixture is golden. Cool. Makes 1¼ cups.

2 Heat oil in a large saucepan over medium-high heat; cook onion, pumpkin and kūmara, stirring, for 5 minutes or until onion softens. Add ground coriander, cumin and chilli; cook, stirring, for 1 minute or until fragrant.

3 Add stock and 2 cups water to pan; bring to the boil. Reduce heat; simmer, covered, for 30 minutes or until vegetables are tender. Cool soup for 10 minutes.

4 Blend soup, in batches, until smooth. Return to pan; stir over medium-high heat until heated through.