- 1 onion
- 1 onion squash
- 1 garlic clove
- A 40g sachet of tahini
- 2 tsp ground cumin
- 1 vegetable stock cube
- 1 pomegranate
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 1.
Halve, peel and finely chop your onion. Halve your squash. Scoop out the seeds. Chop the squash into small chunks, skin and all. Warm a large pan over a high heat for 1 min. Add 1 tbsp oil to the pan. Add the veg. Season well.
- 2.
Cook the veg over a medium-high heat for 15 mins till tender and a little caramelised at the edges. Peel and finely chop the garlic. Add it to the pan with 2 tsp cumin and the tahini. Sizzle for 1 min. Crumble in your stock cube and add 750 ml boiling water (or use homemade stock). Simmer for 5 mins or till the squash is mashably tender.
- 3.
Blend till smooth. Simmer to thicken the soup a little further, if you wish. Season to taste, adding more cumin, if needed.
- 4.
Halve your pomegranate. Hold it in the palm of your hand over a bowl. Whack the back with a wooden spoon and the seeds should fall through your fingers. Sprinkle over your soup – be generous as they really add dazzle to the taste and texture of the soup.