Butternut pumpkin & quinoa soup
Pimp up your pumpkin soup with a deliciously spiced quinoa crumble.
  1. Preheat the oven to 200°C. Lay the pumpkin halves onto a baking tray cut-side up. Place the whole unpeeled onion on the tray as well. Place a garlic clove in each cavity of the pumpkin. Drizzle each pumpkin half with the olive oil and pomegranate molasses. Scatter other the ground cumin, sea salt and pepper, to taste. Bake for about an hour until the pumpkin is cooked through, but not browned. Remove from oven and allow to cool for ten minutes.
  2. You can do the next step while the pumpkin is in the oven.
  3. Bring a pot of water to the boil. Add the quinoa, reduce the heat to a soft boil and cook for 15 minutes. Drain and cool under running cold water. Drain well. Place the cooked quinoa into a mixing bowl with the chopped parsley, za’atar, sumac, chilli flakes and virgin olive oil. Mix well then season with sea salt and black pepper. Set aside while you finish the soup.
  4. Pour any liquid that has gathered in the pumpkin cavity as well as the garlic clove into a large saucepan. Scoop the pumpkin flesh into the saucepan and discard the skin. Remove the skin from the cooked onion and add the flesh to the pumpkin. Pour over the vegetable stock and bring to a boil, reduce heat and simmer over medium heat for 5-10 minutes then turn off heat.
  5. Using a stick blender, purée the soup until smooth. Check for seasoning.
  6. To serve, ladle the soup into individual bowls and top with as much of the quinoa mixture as you like. Serve with crusty bread.