Pumpkin makes a wonderful, hearty winter soup. A fabulous cheese toastie is the perfect partner.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon each ground cumin and curry powder
850 grams pumpkin, skin and seeds removed, chopped into 2cm pieces
1 large agria potato, peeled, thinly sliced
1 carrot, peeled, grated
1 litre vegetable stock
sea salt and ground pepper
¼ cup smooth almond butter
To serve
½ cup cream; parsley, toasted sunflower and pumpkin seeds.
METHOD
Heat the oil in a large saucepan and add the onion, garlic, ginger and spices and cook for 5 minutes. Add the pumpkin, potato, carrot and stock. Season generously and bring to the boil.
Reduce the heat. Cover and simmer, partially uncovered, stirring occasionally, until the vegetables are very tender – 20-25 minutes.
Take off the heat, add the almond butter and, using a stick blender, blend until smooth.
To serve: Ladle into bowls and add the toppings. Serve with the toasties, if making. Leave off the cream (or use a vegan cream alternative) if vegan or dairy free.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.