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.
This story is from the June 2022 edition of Your Home and Garden.
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This story is from the June 2022 edition of Your Home and Garden.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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