Ingredients

The following ingredients have 7 Servings
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Instruction

  • <p>Heat the oil in a heavy-based pan and add the onion, garlic, celery and carrot. Season well with salt and pepper and gently sauté over a low heat for around 10-15 minutes until softened and starting to turn golden.</p> <p>Stir in the pumpkin (or squash) and the cardamom, cinnamon and nutmeg and cook for a couple of minutes to warm the vegetables through and toast the spices.</p> <p>Pour in the stock, cover with a lid and bring to the boil. Simmer for around 15 minutes until the vegetables are soft. Leave to cool a little, then transfer to a blender and whiz until smooth. Return the soup to the pan, check the seasoning and reheat gently.</p> <p>To serve, divide between serving bowls. Drizzle with tahini and olive oil, then sprinkle the za&#039;atar and parsley over the top. Serve with bread.</p>