Dan Churchill

Butternut Pumpkin Soup with Crispy Pumpkin Seeds

Dan Churchill
PREP 15 MIN
•
COOK  45 MIN

When the leaves start to fall, add Dan's warming spiced butternut squash (pumpkin) soup to your midweek dinner rotation – then enjoy the leftovers for next-day lunch. You can easily double the recipe to make a week's worth of meals or feed the clan.

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Number of servings
2
Ingredients

1 tsp olive oil

1⁄2 onion diced

1 garlic clove minced

500g butternut squash peeled & cubed, seeds reserved & rinsed clean

salt & pepper, to taste

1⁄8 tsp ground cumin

1⁄8 tsp ground coriander

1⁄8 tsp ground cinnamon

3 cups (750ml) vegetable stock

1⁄4 bunch of fresh flat leaf parsley roughly chopped

150g sourdough baguette (or gluten free) warmed

Crispy Pumpkin Seeds

1 tsp olive oil

pinch ground cumin

pinch cayenne

Methodbased on 4 servings
1

Preheat oven to 190°C/fan 170°C/gas 5 and line a baking tray with baking paper.

2

Heat a large stock pot over medium-low heat and drizzle in olive oil. Add onion and garlic and sauté for 5-6 minutes.

3

Add pumpkin cubes and stir to coat in oil and season with salt, pepper, cumin, coriander and cinnamon. Continue to cook stirring spices through in the mixture for about a minute until fragrant. 

4

Stir in stock, bring to the boil, then reduce to a simmer, cover and cook for 25-30 minutes, or until pumpkin is fork-tender but not mushy.

5

Meanwhile, roast pumpkin seeds. Combine rinsed and dried pumpkin seeds with oil, salt, pepper, cumin and cayenne. Spread in an even layer on baking tray and roast for 10-15 minutes or until seeds are golden and fragrant. Keep a close eye on them so they don’t burn!

6

Once pumpkin is cooked through (but not mushy), turn off the heat and let the mixture cool for 5-10 minutes.

7

Puree soup with an immersion blender or carefully transfer to a blender and puree on high until smooth. Return to saucepan and bring to a gentle simmer to warm through.

8

Top with parsley and toasted pumpkin seeds and serve with sourdough.

Nutritional Informationper serving

Energy (kJ)

1641 kJ / 392 cals

Protein

19.1 g

Fat

13.7 g

Sat. Fat

3.1 g

Carbs

59 g

Sugar

24.6 g

Fiber

11 g

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