Kent Pumpkin Soup With Sweet And Spicy Crumble

For the perfect winter warmer try Curtis Stones delicious pumpkin soup topped with a drizzle of yoghurt and sweet and spicy crumble.

The ingredient of Kent Pumpkin Soup With Sweet And Spicy Crumble

1 tablespoon olive oil
1 brown onion diced
700g kent pumpkin peeled seeded cut into 2cm pieces
4 cups 950ml reduced sodium chicken stock
1 2 large egg white
2 teaspoons golden syrup
2 teaspoons sriracha
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
zest of 1 2 orange
1 3 cup pumpkin seeds
1 3 cup sunflower seeds
1 3 cup sesame seeds
1 3 cup sliced almonds
1 4 cup plain yoghurt
1 2 cup loosely packed 5g fresh coriander leaves

The Instruction of kent pumpkin soup with sweet and spicy crumble

preheat oven to 175c 155c fan forced
heat a large pot over medium heat add oil and onions and cook for about 6 mins or until translucent add pumpkin and stock and bring to a simmer simmer for about 30 mins or until pumpkin has broken down transfer mixture to a blender and puree until smooth
meanwhile in a small bowl whisk egg white until frothy whisk in syrup sriracha soy sauce sesame oil and zest add pumpkin seeds sunflower seeds sesame seeds and almonds and toss to coat spread mixture evenly on baking tray and bake stirring occasionally for 10 to 12 mins or until golden brown and slightly tacky to touch let cool crumble will crisp as it cools
return soup to pot and bring to a simmer over medium low heat season with salt and pepper divide soup among 4 bowls garnish with a light drizzle of yoghurt top with crumble and coriander and serve

Nutritions of Kent Pumpkin Soup With Sweet And Spicy Crumble

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