Pumpkin & pomegranate soup

​Over the next few weeks I’m going to share something sweet, something with spice & something that’s naughty & nice with my pumpkin recipes.
 
Let’s kick off with something from the middle east with a hint of spice!
 
Pumpkin & pomegranate soup
Serves 2-4 (depending if you go back for seconds)
Prep time:  10 minutes
Cook time:  30 minutes
Total Time:  40 minutes
 
Ingredients

• 2 Tbsp rapeseed/coconut oil
• 1 tsp cumin powder
• 1 tsp turmeric
• 4 cups ripe pumpkin or butternut squash, peeled, seeded and cut into 1½cm cubes
• 2 cups white onion, sliced?
• 2 cloves garlic, minced
• ½ tsp finely grated fresh ginger
• 1 Tbsp maple syrup
• ½ Tbsp pomegranate molasses
• 4 cups vegetable stock
• ¾ cup natural yoghurt/coconut yoghurt (or to taste)
• 3 Tbsp pine nuts, lightly toasted
• 1 cup Kale, finely chopped
• Pomegranate molasses to season
• Pomegranate seeds to garnish

Method
1.Heat the oil in a large, heavy based, saucepan over a medium heat.
2.Add the onions and sweat for 3 minutes till soft & more translucent
3.Add the pumpkin, cumin, turmeric, garlic & ginger & sauté for 10 minutes (softened but not browned)
4.Add the maple syrup & continue cooking until the pumpkin appears caramelised
5.Add the stock & turn the heat down to low, simmer for a further 5-10 minutes.  The pumpkin should be soft & you should still have some liquid in the saucepan
6.Set aside to cool
7.Add the yoghurt to the cooled contents of the saucepan, then blend till smooth.
8.Toss the pine nuts and chopped kale in a hot frying pan for 1 minute.
9.Pour the soup into your favourite bowl, season with salt & pepper, garnish with the toasted pine nuts, kale, a sprinkle pomegranate molasses & pomegranate seeds
10.Serve with some warm and crusty bread
 
 
 
 
 
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