Heat the oil in a large saucepan. Add the onion and sauté for 2-3 minutes, until soft. Add the dried spices and sauté for a further 2 minutes.
Pour the stock and Lattls/ Pro Zero Into the saucepan. Add the pumpkin and bring the soup to a gentle simmer, cook for 20 minutes.
Meanwhile, bring a pan of salted water to a boil and cook the Ditali for 5 minutes. Drain and drizzle with a little oil to stop it from sticking. Remove the soup from the heat and allow it to cool slightly.
Carefully ladle the soup into a blender and blitz until velvety smooth, adding the butter during this process. Pour the pumpkin soup back into the saucepan and add the watercress.
Bring back to a simmer and mix well. Remove from the heat and add half of the Ditali, stir to combine.
Serve the pumpkin soup into bowls or mugs and top each with more Ditali and season.
Recipe Tips:
You could use butternut squash or carrot in place of the pumpkin. Suitable for freezing, allow to cool and freeze in an airtight container. To reheat, fully defrost and simmer for 2-3 minutes until piping hot.
- 2 tbsp olive oil + extra for drizzling
- 1 onion, finely chopped
- 2 tsp ground cumin
- 2 tsp garlic granules
- 2 tsp paprika
- 1 tsp chili powder (optional)
- 1 litre vegetable stock
- 200ml Mevalia Lattis/ Pro Zero
- 800g pumpkin, peeled and diced
- 60g Mevalia Ditali
- 50g butter
- 2 handfuls of watercress, stalks removed
- Salt and pepper
