Serves
4
Prep
20
mins
Cooking
30
mins
SuperBlend Pumpkin Soup
Directions
Step 1
Heat the oil in a large pot over medium heat. Cook onion until transparent, stirring occasionally.
Step 2
Add the garlic, ginger, cumin, coriander and cinnamon to the pot. Stir until fragrant. Add the pumpkin and stock. Cover.
Step 3
Bring to the boil. Add McKenzie's SuperBlend Fibre and season with McKenzie's Himalayan Pink Salt and Whole Black Pepper. Reduce heat to low and simmer for 20 minutes or until pumpkin has softened.
Step 4
Blend soup with a hand-held mixer until smooth.
Step 5
Serve soup in bowls, top with a dollop of yoghurt or sour cream. Garnish with fresh coriander.
Ingredients
- 1 tbs olive oil
- 1 brown onion, chopped
- 1 garlic, minced
- 1 tsp fresh ginger, finely grated
- 2 tsps ground cumin
- 1 tsp ground coriander
- 1/2 tsp McKenzie's Ground Cinnamon
- 1kg pumpkin, chopped coarsely
- 3/4 cup McKenzie's Fibre Superblend - Lentils & Freekeh
- 4 cups vegetable stock
- McKenzie's Australian Natural Sea Salt Grinder, to taste
- McKenzie's Whole Black Peppercorn Grinder, to taste
- Fresh coriander to garnish
- 1 cup natural Greek-style yoghurt or sour cream
