brought to you by Braun MultiQuick 9 Hand blender
This recipe was prepared using the Braun Multiquick 9 hand blender with the puree masher accessory and the puree blade shaft.
Serves: 4–6
INGREDIENTS
750 grams pumpkin, peeled, seeded and roughly chopped
2 tablespoons tamari
1 tablespoon olive oil
sea salt and ground pepper
Soup
2 tablespoons olive oil
1 large onion, thinly sliced
½ teaspoon sea salt
3 cloves garlic, crushed
1 teaspoon each ground turmeric, ginger and mild curry powder
pinch of chilli flakes
3 cups vegetable stock
400ml tin coconut milk
thick coconut cream or yoghurt for serving
¼ cup toasted sunflower seeds
coriander for garnish
Spinach and Toasted Sunflower Seed Pesto
⅓ cup toasted sunflower seeds
3 tablespoons olive oil
1 cup packed baby spinach
¼ cup packed coriander
zest 1 lemon plus 1 tablespoon lemon juice
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Toss the pumpkin with the tamari and olive oil and season with pepper.
Place on a lined baking tray and roast until tender and golden, turning once.
Heat the oil in a large saucepan and add the onion, garlic and spices. Season with salt, cover and cook gently for 10 minutes, stirring occasionally. Add a splash of water if the pan is too dry.
Add the stock and coconut milk and bring to the boil. Reduce the heat and simmer uncovered for 15 minutes.
Add the cooked pumpkin. Attach the puree masher accessory to the hand blender and coarsely puree the soup, leaving it a little chunky if desired.
To serve: Ladle the soup into bowls and top with a swirl of coconut cream and a spoonful of the pesto. Add sunflower seeds and coriander to garnish. Serves 4
Spinach and Toasted Sunflower Seed Pesto
Place all the ingredients into the beaker.
Attach the puree blade shaft to the hand blender and puree until smooth.
To receive a $70 discount on your purchase of the Multiquick 9 hand blender, enter the exclusive Dish discount code at checkout: MQ9LAUNCH2017.
For more information on the Multiquick 9 hand blender visit Braun.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!