Pumpkin soup with dukkah

Jane Holroyd
Crowd pleaser: Pumpkin soup.
Crowd pleaser: Pumpkin soup. Photo: Vicki Liley

You can't put enough fresh ginger and spice into this crowd-pleaser. I make it whenever the pumpkin pile is getting out of control. Freezes well; great for work lunches or no-fuss dinners.


1kg pumpkin

1 onion, sliced or diced

2 tbsp olive oil

5cm-piece ginger, diced into small pieces

2-4 garlic cloves, diced

1-2 tsp ground cumin

1-2 tsp ground coriander seed

1-2 tsp brown sugar

500ml chicken or vegetable stock

½ cup red lentils

Greek yoghurt, dukkah spice mix and coriander leaves, to serve


1. Roast whole pumpkin in the oven for 15 minutes to soften skin. Remove skin, chop up and remove seeds. Slice pumpkin flesh into cubes (about four centimetres). Meanwhile, fry the onion in the olive oil. Add ginger and garlic. Fry until soft.

2. Add the cumin, coriander and brown sugar and fry for another minute or so. Add the pumpkin cubes, then the stock and lentils and stir. Simmer for 15-20 minutes or until pumpkin is soft. Process or blend until smooth, and season to taste.

3. Ladle into bowls, add a dollop of Greek yoghurt, a generous sprinkle of dukkah and a few sprigs of coriander.