TODAY’S RECIPE: Pumpkin soup with savoury granola

EASY autumn standby. Serves: 4

Ingredients

1 pumpkin (1.5kg), peeled and chopped, seeds reserved 50g jumbo oats 2 tsp coriander seeds 1½ tsp chilli flakes 1 tsp tamari 1 tsp maple syrup 2 tbsp olive oil 1 onion, chopped 2 celery sticks, chopped 2 carrots, chopped 3 garlic cloves, sliced 1 litre veg stock

Method

1 Rinse pumpkin seeds. Spread out on a plate, pat dry. Toast 50g of seeds in pan over medium heat with oats and 1 tsp each of coriander seeds and chilli flakes for three minutes. Stir in tamari and maple syrup. Simmer for 30 seconds. Transfer to a plate. 2 Heat oil and cook onion, celery, carrots, garlic and pumpkin, along with remaining spices and seasoning, for 10 mins. Pour in stock. Simmer with lid on for 20-25 mins. Blitz using hand blender. Serve with savoury granola sprinkled on top.

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