Roast Pumpkin Soup W. Macadamia Dukkah & Labneh
Ingredients
Soup
- 1.2 kg kent pumpkin peeled, seeds removed, cut into large wedges
- 1/3 cup extra-virgin olive oil 80ml
- 1/4 tsp dried chilli flakes plus extra to serve
- 1/4 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 garlic bulb separated into unpeeled cloves
- 2 onions finely chopped
- 5 cups chicken stock 1.25L
- Finely grated zest plus juice of 1 lemon
- 2 tbs currants
- 1/4 cup loosely packed flat-leaf parsley leaves
- 1/4 cup loosely packed mint leaves
- 1/4 cup loosely packed coriander leaves
- Labneh or yoghurt to serve (see notes)
DUKKAH MIX
- 2 tbs toasted macadamias chopped
- 2 tsp thyme leaves
- 1 tsp roasted fennel seeds crushed
- 1 tsp roasted sesame seeds
- 1 tsp roasted cumin seeds crushed
Instructions
- For the dukkah mix, combine all the ingredients in a bowl with 1 tsp salt flakes. Set aside until needed.
- Preheat oven to 180°C. Toss pumpkin in a large roasting pan with half the oil, spices and garlic. Season and roast for 40-45 minutes or until pumpkin is cooked and garlic is soft. Squeeze the garlic flesh from the skins over the pumpkin and set aside.
- Heat remaining 2 tbs oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 4-5 minutes or until onion is softened. Add pumpkin mixture, then cover with stock. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, for 15-20 minutes. Remove from heat and, using a stick blender, whiz until smooth. Season and stir in lemon zest and juice.
- Divide soup among bowls and scatter with extra chilli, currants, herbs and dukkah. Stir through labneh to serve.
Notes
Labneh making is simple. You need natural goat’s milk yogurt, or quality full-fat cow’s milk yogurt, and a little salt. Stir the salt into the yogurt, place it into a muslin or linen cloth and hang from the kitchen faucet. Let time do the hard work. After several hours, the whey strains out, leaving you with a delightfully thick spreadable cheese.