Cumin Roasted Butternut Soup
Ingredients
- 1 kg diced butternut
- 1 shallot peeled and quartered
- Olive oil, for drizzling
- 2 teaspoons cumin seeds
- Sea salt
- 3 1/2 cups vegetable stock
- 1 400g can coconut milk
- 1 tablespoon honey
- Fresh coriander, to serve
Seed mix
- 1/4 cup deshelled pistachios
- 2 tablespoons sesame seeds
- 1 teaspoon cumin seeds
- Maple syrup
Preparation
Preheat oven to 220C.
Toss the butternut in olive oil, cumin seeds and salt and place on a baking tray with the shallot.
Bake for 45 to 50 minutes until the butternut is starting to brown.
Add to the blender with 1 cup of vegetable stock and blend until smooth.
Pour into a saucepan and add the coconut milk and the rest of the vegetable stock and honey.
Place over medium heat until soup is heated through.
Serve with fresh coriander and seed mix.
Seed mix
Preheat oven to 220C.
Place the pistachios, sesame seeds and cumin seeds on a baking tray and bake for 10 to 15 minutes until golden.
Remove from the oven and immediately drizzle with maple syrup.
Allow to cool and harden.
