Creamy Pumpkin Soup with Broccoli Greens

Silky, warming pumpkin soup finished with a swirl of cream and a crown of fresh Broccoli Microgreens. A comforting bowl that looks as good as it tastes.

Ingredients

• 1kg butternut pumpkin, peeled and diced
• 1 brown onion, diced
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 750ml vegetable stock
• 100ml coconut cream or thickened cream
• 1 tbsp olive oil
• 20g Nim Greens Broccoli Microgreens
• to taste salt and white pepper
• to serve crusty bread

Method

1. 1

   Heat olive oil in a large saucepan over medium heat. Add onion and cook for 5 minutes until softened.

2. 2

   Add garlic, ginger and cumin. Stir and cook for 1 minute until fragrant.

3. 3

   Add pumpkin and vegetable stock. Bring to the boil, then reduce heat and simmer for 20 minutes until pumpkin is completely tender.

4. 4

   Remove from heat. Use a stick blender to blend until completely smooth. Stir through cream and season with salt and white pepper.

5. 5

   Ladle into bowls. Swirl a little extra cream on top if desired.

6. 6

   Top with Nim Greens Broccoli Microgreens and serve with crusty bread.