Pumpkin and Turmeric Soup
Serves 4
Preheat the oven to 200°C (390°F). Chop the pumpkin into 1 inch thick slices, discard the seeds and peel the skin with a potato peeler. Also peel ginger and turmeric and roughly chop. Arrange in a baking dish, brush with olive oil and sprinkle with salt and pepper. Roast for 1 hour, or until pumpkin is cooked through. Allow to cool for 15 minutes.
In a food processor, place about a third of the roast pumpkin with ½ cup of stock and pulse until smooth. Place the puree into a large pot and repeat twice with the rest of the pumpkin. Add the rest of the stock, honey, cumin and the mustard (if using) to the pot, and bring to the boil slowly on low heat. Season with salt and pepper to taste. Serve in bowls or mugs garnished with fennel, sumac and parsley with fresh crusty bread.
Serves 4
- 2kg butternut or other sweet pumpkin
- 2 thumb size pieces of ginger
- 6-8 pieces turmeric
- Olive Oil
- Salt and Pepper
- 2L chicken or vegetable stock (preferably homemade or good quality store-bought)
- 1 teaspoon honey
- 1 tablespoon ground cumin
- 2 teaspoons Dijon Mustard (optional)
- Fennel seeds, sumac and coriander or parsley to garnish
Preheat the oven to 200°C (390°F). Chop the pumpkin into 1 inch thick slices, discard the seeds and peel the skin with a potato peeler. Also peel ginger and turmeric and roughly chop. Arrange in a baking dish, brush with olive oil and sprinkle with salt and pepper. Roast for 1 hour, or until pumpkin is cooked through. Allow to cool for 15 minutes.
In a food processor, place about a third of the roast pumpkin with ½ cup of stock and pulse until smooth. Place the puree into a large pot and repeat twice with the rest of the pumpkin. Add the rest of the stock, honey, cumin and the mustard (if using) to the pot, and bring to the boil slowly on low heat. Season with salt and pepper to taste. Serve in bowls or mugs garnished with fennel, sumac and parsley with fresh crusty bread.
