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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.