GF, DF, Vegan.
Ingredients - Pumpkin Soup:
- 1kg / 1 medium Pumpkin
- 400 ml / 1 Can Coconut cream
- 1.5 litres Water
- 2 cups Dried red lentils
- ½ cup / 60g Onions
- ⅓ cup Olive oil
- 3 Lemongrass stalks
- 6 Kaffir lime leaves
- 2 tbsp Garlic
- 2 tbsp Ginger
- 3 tbsp Miso
- 2 tbsp Coriander powder
- 2 tbsp Turmeric powder
- 1 ½ tbsp Cumin powder
- 1 tsp Fennel powder
- ¼ tsp Chilli flakes (or to taste)
- 2 tsp Salt
- ½ tsp Black pepper
Ingredients - Coconut Dukkah:
- ¾ cup Shredded coconut
- ½ cup Pepita seeds
- 2 Tbsp White sesame seeds
- 1 Tbsp Sunflower seeds
- 1 Tbsp Whole coriander seeds
- ½ Tbsp Whole cumin seeds
- 1 Tbsp Turmeric powder
- 1 tsp Whole fennel seeds
- 1 tsp Salt
- ½ tsp Pepper
Method - Pumpkin Soup:
- Cover the red lentils with 5 cups of water, soak for at least 2 hours, drain and rinse
- Cut the pumpkin down the centre, Remove seeds and skin and discard. Roughly chop the pumpkin into 2-3cm sized cubes. Finely chop garlic, ginger and onions into small pieces
- Using the back of the knife, firmly beat the white part of the lemongrass stalks 2-3 times to allow access to the plant's flavour, potency and essential oils when cooking. Use hands to firmly crush the kaffir lime leaves to release the essential oils and aroma
- Heat a medium sized pot on medium-high heat and add olive oil. Add onion and cook for 3-4 minutes until softened. Add lemongrass stalks, kaffir lime leaves, garlic, ginger and miso paste. Fry for 1-2 minutes or until fragrant
- Add coriander, cumin, turmeric, fennel seed powder and pumpkin cubes, stir continuously for 1-2 minute or until fragrant and the pumpkin is fully coated
- Next add water, red lentils, salt, pepper and chilli flakes and cook covered, on medium heat for 30-40 minutes, stirring occasionally to prevent burning on the bottom of the pan
- Remove lemongrass stalks and kaffir lime leaves and discard, add in coconut cream and use a hand blender to blend until smooth
- Serve warm with coconut dukkah, extra chilli flakes, coriander leaves and coconut cream on top
Method - Dukkah:
- Heat a medium sized pan on medium heat (no oil) and add the coconut shreds, pepita seeds, sesame seeds and sunflower seeds. Toast and stir for 2-4 minutes until golden brown. Once toasted, take them out of the pan and put aside. Wipe out the pan to prevent burning when cooking the next ingredients
- Next, add the coriander seeds, cumin seeds, fennel seeds into the pan and toast for 1-2 minutes until fragrant. Put toasted spices, along with the turmeric, salt and pepper into a nutribullet and blitz until powdery (alternatively, a mortar and pestle may be used to grind them up by hand)
- Lastly add in the toasted coconut and seeds into the spice mixture and use the pulse setting on the nutribullet for a couple of seconds at a time until the dukkah is slightly finer but still some chunky pieces remain. The mixture should maintain texture!
- Use this on the soup and any remaining dukkah can be kept in an airtight jar at room temperature for future use on top of soups, curries, eggs or salads!
Santos Organics is proud to partner with Conscious Ground Kitchen
This recipe was developed in collaboration with Conscious Ground Kitchen expert team of chefs and nutritionists. Conscious Ground Organics is a certified organic farm and earth education centre in Byron Bay. Their philosophy is to bring compassion, love and healing through the food they grow, while the affiliated Conscious Ground Kitchen is dedicated to providing the most delicious, nutrient-rich food products for your home, because great nutrition is vital for a healthy lifestyle.
