Autumn tomato chutney
A good tomato chutney take some beating, and this version is great because it's not too sweet
Healthy pumpkin soup
Serves 4
Easy
Prep:
Cook:
Make the most of pumpkins in the supermarkets in the autumn and make this warming and filling pumpkin soup. Serve with our savoury granola sprinkled on top
Skip to ingredients
- 1 pumpkin(around 1.5kg), peeled and chopped, seeds reserved
- 50g jumbo oats
- 2 tsp coriander seeds
- 1½ tsp chilli flakes
- 1 tsp tamari
- 1 tsp maple syrup
- 2 tbsp olive oil
- 1 onionchopped
- 2 celery stickschopped
- 2 carrotschopped
- 3 garlic clovessliced
- 1 litre vegetable stock
Method
step 1
Put the pumpkin seeds in a sieve and rinse to remove any pulp. Spread out on a plate and pat dry. Toast 50g of the seeds in a pan over a medium heat along with the oats and 1 tsp each of the coriander seeds and chilli flakes for a few minutes until fragrant. Stir in the tamari and maple syrup. Simmer for 30 seconds until reduced and sticky. Transfer to a plate.
step 2
Heat the oil in the pan over a medium heat and cook the onion, celery, carrots, garlic and pumpkin, along with the remaining spices and some seasoning for 10 mins. Pour in the stock. Bring to a simmer and cook with the lid on for 20-25 mins.
step 3
Blitz until smooth using a hand blender. Serve with the savoury granola sprinkled on top.
