Yummy win­ter clas­sic

For­mer MKR star and Whirlpool am­bas­sador Scott Good­ing shares his favourite pump­kin soup recipe

Woman’s Day (Australia) - - Food To Love -

SERVES 4 Pre­heat oven to 220°C. Roughly chop ½ skinned and seeded pump­kin. Place on a lined bak­ing tray, driz­zle with olive oil, sea­son and toss to cover all over. Place bak­ing tray in oven and re­duce heat to 190°C. Cook for 35-40 mins. Finely dice 1 brown onion and chop ½ bunch co­rian­der stalks. In a saucepan, heat 1 tbsp co­conut oil or but­ter on medium. Add onion and co­rian­der stalks. Cook for 3-4 mins. Add 1 tsp cumin, 1 tsp thyme, ½ tsp turmeric and ½ tsp cin­na­mon to saucepan and cook for 1 min. Add 2½ cups veg­etable stock and bring to boil. Re­duce to a sim­mer and cook for 8-10 mins. Set aside. Place pump­kin in a blender, pour in stock mix­ture and blend. Pour back into saucepan and put on stove top on low heat for a few mins. Add 1 cup co­conut cream and stir to com­bine. Sea­son.

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