Feeds 4-5
Prep 5 mins
Cooking Time 20 mins
Ingredients
1 large wedge of pumpkin (approx 350-400g)
1 medium sweet potato
1 large carrot
1 leek
1 large potato
1/4 fennel
1 clove garlic
1/4 teaspoon nutmeg
1 tablespoon butter
3 tablespoons oil
1.1 litre vegetable stock
Salt/pepper
2 heaped tablespoons of pepita seeds
2 tablespoons of maple syrup
Method
- Peel and roughly chop the vegetables.
- Heat a heavy base pot and add olive oil & butter followed by all the vegetables.
- Stir and cook for 5 minutes until the veggies smell aromatic.
- Add stock. Cook for 15-20 minutes or until all the vegetables have softened.
- Add pepper and check the taste for salt.
- Using a hand blender, blitz until smooth.
- Dry toast pepita/pumpkin seeds for a few minutes before adding maple syrup. Allow them to cool slightly (note, remove the seeds before they cool completely, so they don’t stick to the pan)
- Serve soup with freshly cracked pepper and sprinkle with pepita maple seeds.
