Preparation time is 5minutes
Cook time is 40minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 20grams butter
- 1 brown onion, chopped
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1teaspoons smoked paprika (plus extra to serve)
- 2teaspoons ground cumin
- 2tablespoons Moroccan seasoning
- 1kilograms Jarrahdale pumpkin, cut into 5cm pieces
- 1L vegetable stock
- 1 cup thickened cream
- 1/4 cup lemon juice
- 1/3 cup Greek-style yoghurt
- 2tablespoons pistachios
- 2tablespoons continental parsley
- crusty bread (to serve)
Description
Inject Moroccan flavours into your pumpkin soup with this easy soup recipe. When it’s ready to serve, swirl through yoghurt and top with pistachios.
Method
Step 1 of 4
Heat oil and butter in a large saucepan over medium heat. Add onion, celery and garlic and cook, stirring, for 5 minutes or until vegetables have softened. Add spices and cook, stirring, for 1 minutes or until fragrant.
Step 2 of 4
Add pumpkin, then stir in stock and bring to the boil. Reduce heat to low and simmer for 30 minutes or until pumpkin is very soft.
Step 3 of 4
Remove pan from heat and allow to cool. Using a stick blender, blend until smooth, then return to low heat and bring to a simmer. Stir through cream and season.
Step 4 of 4
Turn off heat and stir through lemon juice. Ladle soup into bowls, swirl through yoghurt, then top with pistachio, parsley and extra paprika. Serve with bread.
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