Difficulty: Easy-Medium
Serves 4
Despite the fact I keep mentioning I’m not the biggest fan of soups, I keep making them. I’d never made a pumpkin soup before so decided to give it a whirl. Not too bad at all, I even had to hide the leftovers from my family so I could have it for lunch the next day!
Ingredients
- 1 kg jap pumpkin, cubed
- 4 tablespoons olive oil
- 3 teaspoons salt
- 2 brown onions, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 700mL boiling water
- 2 chicken style stock cubes
- 1 teaspoon cracked pepper
- Tofutti Soy Supreme sour cream to serve
Method
- Preheat oven to 200°C.
- In a baking dish, evenly distribute the pumpkin in a single layer before drizzling with 2 tablespoons of olive oil and 2 teaspoons of the salt.
- Bake for about 30 minutes or until cooked through.
- In a large saucepan or stockpot, fry the onions and garlic in the remaining oil before adding the cumin and turmeric.
- Add half of the water and the stock cubes and stir until they dissolve.
- Add the pumpkin, remaining salt and pepper before using a hand mixer or food processor to blend. Gradually add more water until you achieve the desired thickness.
- Serve with a dollop of Tofutti Sour Supreme and loads of toast.
