Ingredients

Method

•  1⁄4 cup olive oil
• 200 g pumpkin, peeled and cut into small cubes
• 1 small onion, finely chopped
• thyme, a sprig
• garlic, 1 clove
• 1 T paprika
• 1 cup chicken stock
•  1⁄2 cup cream
• 1 T brown sugar
• sea salt and freshly ground black pepper, to taste
• 4 Woolworths Norwegian salmon fillets
• 4 T Woolworths labneh , for serving
• Italian parsley, roughly chopped, to garnish
For the sunflower seed butter:
• 60 g sunflower seeds
• 100 g butter
• 1 t paprika

Method

Ingredients

1 Heat the olive oil in a pan and sauté the pumpkin until caramelised around the edges. Reduce the heat slightly and add the onion, thyme and garlic. Gently fry until the onions are soft and translucent.

2 Stir in the paprika and add the chicken stock. Simmer for 5 minutes, then stir in the cream and brown sugar. Season and simmer for 10 minutes, or until the pumpkin is tender and the chowder has a creamy consistency.

3 Heat a non-stick pan and coat with olive oil. Season the salmon and slide into the hot pan, skin-side down. Fry until the skin is crispy and golden. Carefully turn over and cook the other side until caramelised.

4 To make the sunflower seed butter, heat a pan and add the sunflower seeds, toast lightly, then add the butter and paprika. Cook until sizzling, then season.

5 To serve, divide the chowder between bowls and top with a salmon fillet, the sunflower seed butter and a dollop of labneh. Garnish with parsley.

Find more soup recipes here.

Photographs: Elsa Young
Production: Khanya Mzongwana
Food assistant: Offentse Clive Ndou