Pumpkin and Potato Soup

A cosy winter soup finished with Rusty Bus EVOO, Black Garlic Salt and Snowy Valley Dukkah.

Ingredients :

  • 1 kg pumpkin, peeled, deseeded and cut into chunks

  • 500 g potatoes, peeled and chopped

  • 1 onion, roughly chopped

  • 3 cloves garlic, chopped

  • 2 tbsp The Rusty Bus Extra Virgin Olive Oil

  • 1 tsp Gilmore Valley Grove Garlic Salt

  • 1 tsp ground cumin

  • 1 litre vegetable or chicken stock

  • ½ cup cream, optional

  • Salt and freshly cracked black pepper, to taste

To serve:

  • The Rusty Bus Extra Virgin Olive Oil, for drizzling

  • Gilmore Valley Grove Black Garlic Salt, to taste

  • Snowy Valley Dukkah, to taste

  • Warm crusty bread

Directions:

  1. Heat the EVOO in a large saucepan over medium heat. Add the onion and garlic and gently cook for 4–5 minutes until softened.

  2. Add the pumpkin, potatoes, cumin and garlic salt. Stir well to coat everything in the EVOO.

  3. Pour in the stock and bring to a simmer. Cover and cook for about 20–25 minutes, or until the pumpkin and potatoes are very tender.

  4. Blend until smooth and creamy. Stir through the cream if using and season to taste.

  5. Ladle into bowls and finish with a sprinkle of GVG Black Garlic Salt, a generous drizzle of Rusty Bus EVOO and a spoonful of Snowy Valley Dukkah.

  6. Serve with warm crusty bread for dipping.