ONE-PAN High Fibre Pumpkin Soup with Crunchy Toppings
Serves 6
Soup Ingredients:
🎃 ½ Kent pumpkin, skin on, chopped into large chunks (reserve the seeds for topping)
🥔 1 large sweet potato, skin on and chopped
🧅 3 small brown onions, roughly chopped
🧄 2 garlic cloves, roughly chopped
🌿 1 teaspoon cumin seeds & coriander seeds
🌿 ¼ bunch fresh coriander, roughly chopped
🍗 1.5L chicken stock (or water with stock powder, follow packet instructions)
🧀 A thumb-sized piece of parmesan rind or a small piece of Parmigiano Reggiano
🫒 Olive oil
🧂 Salt and black pepper
How to Cook:
1️⃣ In a large deep pot, bring salted water to a boil and cook the pumpkin and sweet potato until soft (30-40 min). Drain water once cooked.
2️⃣ In the same pot, add olive oil over medium heat to pumpkin and potatoes. Add the garlic, onions, cumin seeds, and coriander seeds. Cook until the onions become golden and fragrant, adding more oil if needed. Stir in the fresh coriander and cook for another minute.
3️⃣ Add a ladleful of chicken stock and the Parmesan. Begin mashing the vegetables with a wooden spoon or potato masher.
4️⃣ Cook for 15 minutes, stirring occasionally to help the Parmesan melt and infuse the soup with flavour.
5️⃣ Pour in the remaining chicken stock, stirring well. Add extra water if needed to reach your desired consistency.
6️⃣ Bring the soup to a gentle boil, stirring occasionally to ensure the Parmesan fully dissolves.
7️⃣ Turn off the heat and blend the soup with a stick blender until smooth and creamy.
8️⃣ Return to medium heat, taste, and adjust seasoning with salt and black pepper. If the soup is too thick, add a little more water, or for extra creaminess, stir in a knob of unsalted butter.
Toppings:
🍚 Cook red quinoa according to packet instructions.
🧄 Rinse canned chickpeas, then toss with grated garlic, paprika, and olive oil. Roast at 200°C until crispy.
🎃 Dry roast the reserved pumpkin seeds in a pan until golden and crunchy.
🥛 Natural yoghurt
✨ Serve the soup hot, topped with quinoa, crispy chickpeas, a dollop of natural yogurt, and toasted pumpkin seeds. Finish with a generous drizzle of olive oil.
