SOUPS

SPICE-ROASTED PUMPKIN SOUP WITH MACADAMIA DUKKAH

SERVES 4

1.2kg blue pumpkin, peeled, seeds removed, cut into large wedges
¼ tsp dried chilli flakes, plus extra to serve
¼ tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
1 garlic bulb, separated into unpeeled cloves
⅓ cup (80ml) extra virgin olive oil
2 onions, finely chopped
5 cups (1.25L) vegetable stock
Finely grated zest and juice of 1 lemon
2 tbs currants
¼ cup each loosely packed flat-leaf parsley leaves, mint leaves and coriander leaves
Labneh or yoghurt, to serve

DUKKAH MIX

2 tbs toasted macadamias, chopped
2 tsp thyme leaves
1 tsp roasted fennel seeds, crushed
1 tsp roasted sesame seeds
1 tsp roasted cumin seeds, crushed

For the dukkah mix, combine all the ingredients in a bowl with 1 tsp salt flakes. Set aside until required.

Preheat oven to 180°C. Toss pumpkin in a large roasting pan with spices, garlic and half the oil. Season and roast for 40-45 minutes or until pumpkin is cooked and garlic is soft. Squeeze the