Our kids love pumpkin soup! Adding tahini gives the soup a nutty flavour and creamy texture, plus it’s loaded with plant-based calcium.
Serves: 4
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Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 1kg pumpkin, chopped into big cubes (skin on)
- 1 brown onion, finely diced
- 2 garlic cloves, peeled
- 1¼L vegan chicken-style stock
- 1 clove
- 1 bay leaf
- ½ cup tahini
- 1 tbsp cumin powder
- 4 tbsp tahini, to garnish
- 6 tbsp pistachio nuts, shelled & chopped
- 8 sprigs of oregano leaves, to garnish
Method
- Preheat oven to 200ºC.
- Place pumpkin on baking tray lined with greaseproof and place in oven for 30 mins until soft.
- While pumpkin is baking, heat saucepan and add onions and dry-sauté (no oil) until golden. Add garlic, stock, clove and bay leaf and bring to boil.
- Add roast pumpkin and simmer for 5 mins. Remove bay leaf and clove from soup. Pour soup into blender with tahini and cumin powder and puree until smooth.
- Pour soup into four bowls. Drizzle over tbsp of tahini on each bowl, top with some pistachio nuts and a few oregano leaves.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
