Creamy Butternut & Cumin Soup with Toasted Pumpkin Seeds
Smooth and creamy butternut squash soup with warm cumin spices and toasted pumpkin seeds.
Equipment
- Nonstick frying pan
- Roasting tin
- Hand-held blender
- 4 Bowls
Ingrediënten
- 1 kg Butternut squash peeled, deseeded, and chopped
- Dried chili flakes 1 tsp
- 2 tsp Cumin seeds
- 1 Garlic clove chopped
- 600 ml hot gluten-free Vegetable stock
- 2 tbsp Natural yogurt
- 1 Onion chopped
- 1 ½ tbsp Olive oil
- 2 tbsp Pumpkin seeds
Instructies
- Heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until slightly golden and toasted.
- Set aside.
- Place the squash in a roasting tin, drizzle with 1 tablespoon of the oil, and sprinkle with the chili flakes and cumin seeds.
- Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until tender, tossing occasionally.
- Heat the remaining oil in a saucepan, add the onion and garlic, and fry for 3–4 minutes.
- Add the squash and stock and simmer for 5 minutes.
- Using a hand-held blender, blend the soup until smooth, adding more liquid to loosen, if necessary.
- Ladle the soup into 4 bowls and serve topped with dollops of the yogurt and the toasted pumpkin seeds.
Notes / Tips / Wine Advice:
Serving Tip:
Serve hot with crusty bread for a comforting meal.
Wine Advice:
Pair with a medium-bodied white wine like Chardonnay or a dry Rosé to complement the creamy texture and warm spices.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 10 g | Fiber: 5 g | Sugar: 10 g | Salt: 0.5 g
