Pumpkin soup with dukkah
You can't put enough fresh ginger and spice into this crowd-pleaser. I make it whenever the pumpkin pile is getting out of control. Freezes well; great for work lunches or no-fuss dinners.
Ingredients
- 1kg pumpkin
- 1 onion, sliced or diced
- 2 tbsp olive oil
- 5cm-piece ginger, diced into small pieces
- 2-4 garlic cloves, diced
- 1-2 tsp ground cumin
- 1-2 tsp ground coriander seed
- 1-2 tsp brown sugar
- 500ml chicken or vegetable stock
- ½ cup red lentils
- Greek yoghurt, dukkah spice mix and coriander leaves, to serve
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