Pumpkin Soup & Dukkah
October calls for warmth in a bowl; golden, comforting and quietly festive.
Equipment
- mortar & pestle
- 1 large oven dish
Ingredients
- 800 gr butternut squash diced
- 1 shallot
- 3 cloves garlic
- 1 bay leaf
- 6 sprigs fresh thyme
- 1 chicken stock cube
- 20 gr butter
- 40 gr feta
- 8 macadamia nuts
- Fennel seeds
- Whole cumin seeds
- Olive oil
- Salt & pepper
Instructions
Roasted Pumpkin
- Preheat the oven to 200°C.
- Drizzle a little olive oil into a large oven dish. Add half of the diced squash, toss gently so each piece is coated, and spread in a single layer.
- Crush two garlic cloves with the side of a kitchen knife and add them to the dish, together with 4 sprigs of thyme and the butter in small pieces. Season with salt and pepper. Roast for about 40 minutes, until the pumpkin begins to turn golden.
Soup
- Meanwhile, finely chop the shallot and sweat in olive oil in a large soup pan. Once softened, add the remaining squash, one crushed garlic clove, the bay leaf and 2 sprigs of thyme. Sauté briefly.
- Pour in 500 ml chicken stock and let simmer gently with the lid on.
Dukkah
- Using a mortar and pestle, crush the macadamias into small pieces. Add fennel seeds and cumin seeds, then toast the mixture lightly in a dry pan until fragrant.
To Serve
- Divide the roasted pumpkin between four deep plates or bowls. Crumble feta on top and sprinkle with dukkah.
- Remove the bay leaf and thyme from the soup, then purée with a hand blender until smooth.
- For an elegant touch when entertaining, pour the hot soup at the table from a Japanese teapot or other graceful vessel, around the garnishes in the bowl.
