Category
Soup
Servings
4
Prep Time
5 minutes
Cook Time
30 minutes
Author:
Mishy Powell
Dress to impress with our roasted pumpkin soup with a swirl of our Keep Calm-ond almond cream and top with our Feeling Zhug Jalapeño green sauce. We like to add with your favourite dukkah for a nutty crunch.
Ingredients
-
1 kg pumpkin,peeled and deseed(i prefer butternut or kent
-
2 tbsp of Feeling Zhug sauce
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2 tbsp of Keep Calm-ond cream
-
1 large brown onion, peeled steam removed then cut into quaters
-
1 small leek discard green top washed and cut into 2 cm rounds
-
2 potatos, peeled and diced into 4
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1 litre good quality chicken stock or vegetable stock for vegan option.
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2 fresh bay leaves (dried is also fine)
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Sea salt flakes to taste
-
Dukkah optional
Directions
Preheat oven to 200c, Toss pumpkin, leek, onion and potato into a large mixing bowl with a dash of olive oil and salt to taste. Then lay onto oven roasting tray.Bake for 20mins
In a large soup pot place roasted vegetables,bay leaves and stock to cover. Bring to the boil then simmer for 15 mins or until vegtables are soft.
Remove bay leaves, then with a stick blender.Blend soup till smooth.Be careful the hot soup doesn't splash. If the soup is two thick add a little extra stock or plain water. If too thin,place back onto the heat and reduce till it has thicken up.
Place into desired soup bowls and distribute evenly. Add a swirl of almond cream and another swirl of Feeling Zhug. Then sprikle with your favouirte dukkah.
Recipe Note
Mishy's Tips: There are so many dukkah recipes out there i love to add crispy eschallots to my dukkah mix. Which you can find in any good asian grocrey store