PREPARATION TIME:30 Min
COOKING TIME:10 Min
For the soup:
½ pumpkin, seeds scooped out and cut into wedges
1 Tbsp extra virgin olive oil *
Handful fresh thyme (plus a few extra sprigs to garnish)
2 shallots, diced
2 cloves garlic, minced
1 cup organic vegetable stock
½ cup coconut milk (plus a little extra to garnish) *
1 Tbsp maple syrup *
1 tsp cinnamon *
1 tsp nutmeg
1 fresh red chili
Sea salt and freshly ground pepper *
For the dukkah:
2/3 cup hazelnuts *
½ cup sesame seeds
2 Tbsp coriander seeds
2 Tbsp cumin seeds
2 tsp freshly ground black pepper *
1 tsp sea salt *
* indicates ingredients that are available at Green Common
For the soup
- Preheat oven to 180 degrees C and place pumpkin wedges into an oven tray cover with olive oil and fresh thyme .
- Bake pumpkin for approximately 30 minutes until soft then remove from the oven and let cool for 10 minutes
- Once cooled put the pumpkin (including the thyme) into a high powered blender or food processor and puree.
- In a large saucepan over medium heat add 1 TBSP coconut oil, shallots and garlic. Cook for 2-3 minutes, until translucent.
- Add the rest of the ingredients and bring to a simmer for approximately 5 mintues.
- Garnish with coconut milk, thyme and dukkah
For the dukkah
- Preheat oven to 180 degrees C. Spread the hazelnuts in a baking tray and bake for 3-4 minutes keeping an eye they don’t burn. Rub the hazelnuts between a clean tea towel to remove the skin.
- Roughly chop the hazelnuts and transfer to a bowl
- Heat a small frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
- Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes until seeds begin to pop. Remove from pan and using a mortar and pestle and crush the seeds. Add the crushed spices, salt and pepper to the hazelnut and sesame seeds and mix well.
烹飪時間: 10 分鐘