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Spiced pumpkin and kūmara soup

SERVES 4

INGREDIENTS

2 Tbsp extra virgin olive oil
2 onions, chopped coarsely
600g peeled pumpkin, chopped coarsely
3 small orange kūmara, chopped coarsely
1 Tbsp ground coriander
2 tsp cumin seeds
¼ tsp dried chilli flakes
1 litre vegetable stock
Greek-style yoghurt and coriander sprigs, to serve (optional)

TRAIL MIX CRUNCH

½ cup pecans
¼ cup (50g) pumpkin seeds
1 Tbsp sunflower seeds
¼ cup moist coconut flakes
2 tsp pure maple syrup
½ tsp sea salt flakes
Pinch cayenne pepper (optional)

1 Make Trail Mix Crunch. Preheat oven to 180°C. Line an oven tray with baking paper. Place ingredients in a bowl; toss to coat well. Spread mixture evenly, in a single layer, across tray. Bake for 10 minutes, stirring halfway through cooking time, or until nut mixture is golden. Cool. Makes 1¼ cups.

Heat oil in a large saucepan over medium-high heat; cook onion, pumpkin and kūmara, stirring, for 5 minutes or until onion