This Spider Web Soup is refreshingly good, perfect for Halloween night!

With Halloween fast approaching, we have a spooky recipe from McKenzie’s Foods that we thought might help you get the party started!

RatingDifficultyIntermediate

Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients:

2 tbs olive oil

1 onion, finely diced

2 garlic cloves, roughly chopped

1 tsp ground cumin

1 tsp paprika

1 tbs tomato paste

4 cups vegetable stock

1 cup water

1 cup, rinsed McKenzie's Red Split Lentils

400g pumpkin, cut into small cubes

150g sweet potato, cut into small cubes

McKenzie's Australian Natural Sea Salt Large Grinder, to taste

McKenzie’s Whole Black Peppercorn Large Grinder, to taste

Pouring cream & toasted pepita seeds, for serving

Piping bag (optional)

Method:

Heat oil in a large pot, stir in onion and garlic. Cook for 3-4 minutes until the onion has softened. Add spices and cook for a further minute. Stir in tomato paste.

Add stock, water, lentils, pumpkin and sweet potato. Bring to a boil, reduce heat and simmer for 30 minutes until lentils, pumpkin and sweet potato are tender. With a handheld blender puree until smooth. Season well.

Pour cream into a piping bag (if using). Snip 3mm off the end of the bag. Squeeze a blob of cream into the centre of the bowl and 3-4 rings around the centre blob. With a skewer or a toothpick, drag through the rings of cream from the centre towards the edge of the bowl to create a spider web pattern. Garnish with toasted pepita seeds.

Tip:

If you do not have a piping bag, the spider web rings can be created by hand with a teaspoon, but it can be a little tricky to get fine lines.

Ingredients