serves 2

01 Ingredients

  • 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 

02 Preparation

  1. Heat the olive oil in a pot on medium heat and add the onions, garlic, celery and carrot

  2. Lower the heat and cook till the onions are a golden colour, stirring intermittently 

  3. Add the cubed butternut and brown for 3 minutes

  4. Add the cumin and paprika stir and cook for 1 minute

  5. Add half of the broth, and bring to the boil with the lid on

  6. Immediately lower the heat and simmer on low heat until the butternut is soft

  7. Toast the pumpkin seeds in a pan

  8. Remove the soup from the stove and salt to taste

  9. Allow it to cool

  10. Add half of the remaining stock

  11. Blend till smooth, adding the extra broth as needed

  12. Reheat in the pot

03 Plating

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

Cook’s Notes

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