At this time of the year pumpkins appear in the shops in the northern hemisphere. Here in the south, we can get them all the time that they are in season, not just at Halloween. We actually COOK with them not just carve them! So here’s a pumpkin soup recipe if you aren’t sure what to do with your pumpkin!
1 tbs olive oil
1 brown onion, coarsely chopped
2 tsp 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
Spice up the base: Heat 1 tbs 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.
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.
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.