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NZFW The Sarah Project x Salasai : Ginger and pumpkin soup with a roasted black sesame seed crackers

NZFW The Sarah Project x Salasai : Ginger and pumpkin soup with a roasted black sesame seed crackers

The second course in the gorgeous NZFW The Sarah Project x Salasai project....

02: Yellow check

Ginger and pumpkin soup with a roasted black sesame seed crackers

Makes 4L

Ginger and Pumpkin Soup

  • 2 tbsp olive oil
  • 1 large brown onion
  • 2 cloves garlic, finely chopped
  • 2 tbsp fresh grated turmeric
  • 3 tbsp fresh grated ginger
  • 1.5 kg  cubed pumpkin, roughly cut
  • 6 large carrots, peeled and roughly cut
  • 2 tbs almond butter
  • 1 can coconut cream
  • 30g Nutraorganics vegetable Broth 

In a large deep pot, add olive oil, onion, turmeric, garlic and ginger and fry for 10mins.

Add in the pumpkin, carrots, almond butter, coconut cream and vegetable stock.

Cook on a low heat for 40mins, stirring occasionally.

Let the soup cool down and use a stick blender to blitz until smooth.

Black Sesame Cracker:

  • 1 cup sunflower seeds
  • 1/4 cup chia seeds
  • 1/4 cup roasted black sesame seeds
  • 1/2 cup flaxseed
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • 1 cup water
  •  

In a bowl mix all ingredients together and spread out on a lined baking tray, approx 5mm thick. Let it sit for 1-2 hours - you want all the water to be soaked up.

Pre-heat the oven to 170 degrees. Cut the crackers before baking and bake for 1-1.5hrs or until completely crispy.

Sprinkle sea salt on top