Ingredients
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1 Piece (around 1.5kg), Pumpkin (peeled and chopped, seeds reserved)
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50g Jumbo oats
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2 tsp Coriander seeds
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1 1/2 tsp Chilli flakes
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1 tsp Tamari
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1 tsp Maple Syrup
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2 TBSP Olive Oil
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1Piece (chopped) Onion
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2 sticks (chopped) Celery Sticks
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2 Pieces (chopped) Carrots
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3 Cloves (sliced) Garlic
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1 Liter Vegetable stock
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Website Link
Directions
Steps
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1
Done
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Put the pumpkin seeds in a sieve and rinse to remove any pulp. Spread out on a plate and pat dry. Toast 50g of the seeds in a pan over a medium heat along with the oats and 1 tsp each of the coriander seeds and chilli flakes for a few minutes until fragrant. Stir in the tamari and maple syrup. Simmer for 30 seconds until reduced and sticky. Transfer to a plate. |
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2
Done
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Heat the oil in the pan over a medium heat and cook the onion, celery, carrots, garlic and pumpkin, along with the remaining spices and some seasoning for 10 mins. Pour in the stock. Bring to a simmer and cook with the lid on for 20-25 mins. |
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3
Done
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Blitz until smooth using a hand blender. Serve with the savoury granola sprinkled on top. |
