Soup recipes
1 hour 40 minutes
Pumpkin-and-millet soup
Braaied smashed pumpkin with salsa verde and yoghurt
6
Easy
20 minutes
1 ½ hoursIngredients
- 2 whole pumpkins
- 2 cups thick plain yoghurt For the salsa verde, blend:
- 5 T olive oil
- 1 clove garlic, crushed
- 4 anchovy fillets, roughly chopped
- 1 t Italian parsley chopped
- mint 1 t chopped
- 1 t capers
- gherkins chopped, to taste
- lemon juice, to taste
- sea salt and freshly ground black pepper, to taste
Method
Wrap the pumpkins in baking paper and tin foil and place into medium to cool smouldering coals. Roast for 1½ hours, or until soft.
Remove from the coals and cool slightly. Unwrap and serve with the salsa verde and yoghurt. Season to taste.