serves 2
350g cubed butternut
½ onion roughly chopped
½ carrot roughly chopped
½ celery stick roughly chopped
2 garlic clove crushed and chopped
1 tsp ground cumin
1 tsp ground sweet paprika
650ml chicken stock
Olive oil
Salt
Ground black pepper
Coconut yoghurt
1tbs pumpkin seeds toasted
Finely chopped coriander
Heat the olive oil in a pot on medium heat and add the onions, garlic, celery and carrot
Lower the heat and cook till the onions are a golden colour, stirring intermittently
Add the cubed butternut and brown for 3 minutes
Add the cumin and paprika stir and cook for 1 minute
Add half of the broth, and bring to the boil with the lid on
Immediately lower the heat and simmer on low heat until the butternut is soft
Toast the pumpkin seeds in a pan
Remove the soup from the stove and salt to taste
Allow it to cool
Add half of the remaining stock
Blend till smooth, adding the extra broth as needed
Reheat in the pot
Decant into the soup bowls and swirl with a teaspoon of the yoghurt. Garnish with the pumpkin seeds and coriander and serve with some crispy warm bread
The more stock that's used, the less dense the soup will be. The remaining stock is added during the blending process to determine its density. If you prefer a thin soup, have more stock on hand than stipulated in the ingredients
