Roasted Pumpkin Soup Finished with Feeling Zhug and Almond Cream
Dress to impress with our roasted pumpkin soup with a swirl of our Keep Calm-ond almond cream and top with our Feeling Zhug Jalapeño green sauce. We like to add with your favourite dukkah for a nutty crunch.
1 kg pumpkin,peeled and deseed(i prefer butternut or kent
2 tbsp of Feeling Zhug sauce
2 tbsp of Keep Calm-ond cream
1 large brown onion, peeled steam removed then cut into quaters
1 small leek discard green top washed and cut into 2 cm rounds
2 potatos, peeled and diced into 4
1 litre good quality chicken stock or vegetable stock for vegan option.
2 fresh bay leaves (dried is also fine)
Sea salt flakes to taste
Preheat oven to 200c, Toss pumpkin, leek, onion and potato into a large mixing bowl with a dash of olive oil and salt to taste. Then lay onto oven roasting tray.Bake for 20mins
In a large soup pot place roasted vegetables,bay leaves and stock to cover. Bring to the boil then simmer for 15 mins or until vegtables are soft.
Remove bay leaves, then with a stick blender.Blend soup till smooth.Be careful the hot soup doesn't splash. If the soup is two thick add a little extra stock or plain water. If too thin,place back onto the heat and reduce till it has thicken up.
Place into desired soup bowls and distribute evenly. Add a swirl of almond cream and another swirl of Feeling Zhug. Then sprikle with your favouirte dukkah.
Mishy's Tips: There are so many dukkah recipes out there i love to add crispy eschallots to my dukkah mix. Which you can find in any good asian grocrey store