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