SPICED PUMPKIN SOUP WITH SMOKED ALMONDS

PREP + COOK TIME 45 MINUTES SERVES 4

1 tablespoon olive oil

2 medium brown onions (300g),

chopped coarsely

2 teaspoons finely grated fresh ginger 2 teaspoons ground cumin

1 teaspoon ground coriander 1 cinnamon stick

1kg pumpkin, peeled, chopped

2 cups (500ml) vegetable stock

3 cups (750ml) water

¾ cup (200g) greek-style yoghurt 2 cloves garlic, crushed

½ small red onion (50g), sliced thinly ¼ cup (40g) chopped smoked almonds 1 Heat oil in a large saucepan over medium heat; cook brown onion, stirring, for 8 minutes or until soft.

2 Add the ginger, cumin, coriander and cinnamon stick to pan; cook, stirring, for 30 seconds or until fragrant. Add the pumpkin, stock and the water; bring to the boil. Reduce heat; simmer, covered, for 20 minutes or until soft. Remove cinnamon stick. Stand the soup for 10 minutes.

3 Meanwhile, combine yoghurt and garlic in a small bowl.

4 Blend soup, in batches, until smooth. Return soup to pan; stir over medium heat until hot. Season.

5 Ladle soup into bowls; top with yoghurt mixture, red onion and almonds.