Pumpkin and ginger soup with burnt butter
Take pumpkin soup to the next level with this tasty twist on the classic. Made with ginger and burnt butter, it’s a warming dish that’s full of flavour.
- 1 small butternut pumpkin, peeled, seeded, cut into 5cm pieces
- 1/3 cup (80ml) olive oil
- 2 tsp fennel seeds
- 150g butter, chopped
- 2 brown onions, thinly sliced
- 10cm-piece ginger, peeled, chopped
- 5 garlic cloves, thinly sliced
- 4 cups (1L) salt-reduced chicken or vegetable stock
- 1/2 cup (140g) Coles Greek Style Natural Yoghurt
- 2 tbs pistachio dukkah
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the pumpkin on the lined tray. Drizzle with half the oil and sprinkle with the fennel seeds. Toss to coat. Season. Roast for 45 mins or until the pumpkin is golden and tender.
Meanwhile, heat 30g of the butter and the remaining oil in a large saucepan over medium-high heat. Add onion, ginger and garlic. Cook, stirring occasionally, for 8-10 mins or until the onion is soft and begins to caramelise.
Add the stock and roasted pumpkin to the pan and bring to the boil. Reduce heat to medium-high. Cook for 10 mins or until tender.
Combine the yoghurt and 2 tbs cold water in a small bowl. Season.
Melt remaining butter in a medium frying pan over medium-high heat. Cook for 2-3 mins or until golden brown. Remove from heat. Stir in the dukkah.
Use a stick blender to carefully blend the pumpkin mixture until smooth. Ladle the soup among serving bowls. Top with the yoghurt mixture and brown butter mixture to serve.
Serve with coriander sprigs and chargrilled Coles Turkish Pide