This recipe was prepared using the Braun Multiquick 9 hand blender with the puree masher accessory and the puree blade shaft.
Serves 4
750 grams pumpkin, peeled, seeded and roughly chopped
2 tablespoons tamari
1 tablespoon olive oil
sea salt and ground pepper
Soup
2 tablespoons olive oil
1 large onion, thinly sliced
½ teaspoon sea salt
3 cloves garlic, crushed
1 teaspoon each ground turmeric, ginger and mild curry powder
pinch of chilli flakes
3 cups vegetable stock
400ml tin coconut milk
thick coconut cream or yoghurt for serving
¼ cup toasted sunflower seeds
coriander for garnish
Spinach and Toasted Sunflower Seed Pesto
⅓ cup toasted sunflower seeds
3 tablespoons olive oil
1 cup packed baby spinach
¼ cup packed coriander
zest 1 lemon plus 1 tablespoon lemon juice
2 cloves garlic, crushed
sea salt and ground pepper
Preheat the oven to 180°C fan bake.
Toss the pumpkin with the tamari and olive oil and season with pepper. Place on a lined baking tray and roast until tender and golden, turning once.
Heat the oil in a large saucepan and add the onion, garlic and spices. Season with salt, cover and cook gently for 10 minutes, stirring occasionally. Add a splash of water if the pan is too dry.
Add the stock and coconut milk and bring to the boil. Reduce the heat and simmer uncovered for 15 minutes.
Add the cooked pumpkin. Attach the puree masher accessory to the hand blender and coarsely puree the soup, leaving it a little chunky if desired.
To serve : Ladle the soup into bowls and top with a swirl of coconut cream and a spoonful of the pesto. Add sunflower seeds and coriander to garnish.
Spinach and Toasted Sunflower Seed Pesto
Place all the ingredients into the beaker. Attach the puree blade shaft to the hand blender and puree until smooth.
