Quick and Easy

Driving Creek Cafe’s pumpkin and parsley soup

Driving Creek Cafe shares the recipe for their famous pumpkin and parsley soup. Serve with crunchy thick toast slathered with butter
Driving Creek Cafe’s pumpkin and parsley soup
8
15M
45M
1H

This recipe first appeared in Food magazine issue 84.

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Ingredients

Method

1.Preheat the oven to 180°C. Place the pumpkin in a roasting pan and bake until the skin starts to blacken slightly and blister, about 40 minutes. Remove from the oven and set aside to cool a little.
2.Heat the oil in a large pan and lightly fry the vegetables and cumin seeds, if using, for 2-3 minutes.
3.Peel the pumpkin and roughly chop again. Add to the pan with the vegetable stock. Stir in the lentils, salt and pepper. Bring to the boil then simmer until the pumpkin is well cooked. Mash or use a hand-held blender if you wanta smooth, thick soup. Add the parsley and stir through.
4.To serve, garnish with a swirl of cream or yoghurt, if desired, and a sprinkle of chopped parsley. Excellent served with crunchy thick toast slathered with butter. The soup may be refrigerated for 3-4 days and also freezes well.

PER SERVE: Energy: 105kcal, 438kj Protein: 2g Fat: 5g Saturated fat: 0g Cholesterol: 0mg Carbohydrate: 11g Fibre: 4g Sodium: 325mg

Note

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