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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!