1.2kgkent pumpkinpeeled, seeds removed, cut into large wedges
1/3cupextra-virgin olive oil80ml
1/4tspdried chilli flakesplus extra to serve
1garlic bulbseparated into unpeeled cloves
Finely grated zest plus juice of 1 lemon
1/4cuploosely packed flat-leaf parsley leaves
1/4cuploosely packed mint leaves
1/4cuploosely packed coriander leaves
Labneh or yoghurtto serve (see notes)
1tsproasted fennel seedscrushed
1tsproasted sesame seeds
1tsproasted cumin seedscrushed
For the dukkah mix, combine all the ingredients in a bowl with 1 tsp salt flakes. Set aside until needed.
Preheat oven to 180°C. Toss pumpkin in a large roasting pan with half the oil, spices and garlic. Season and roast for 40-45 minutes or until pumpkin is cooked and garlic is soft. Squeeze the garlic flesh from the skins over the pumpkin and set aside.
Heat remaining 2 tbs oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 4-5 minutes or until onion is softened. Add pumpkin mixture, then cover with stock. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, for 15-20 minutes. Remove from heat and, using a stick blender, whiz until smooth. Season and stir in lemon zest and juice.
Divide soup among bowls and scatter with extra chilli, currants, herbs and dukkah. Stir through labneh to serve.
Labneh making is simple. You need natural goat’s milk yogurt, or quality full-fat cow’s milk yogurt, and a little salt. Stir the salt into the yogurt, place it into a muslin or linen cloth and hang from the kitchen faucet. Let time do the hard work. After several hours, the whey strains out, leaving you with a delightfully thick spreadable cheese.