- 1 onion
- 1 autumn squash
- 1 garlic clove
- 2 tsp ground cumin
- 40g tahini
- 1 vegetable stock cube
- 1 pomegranate
- 1 tbsp olive, rapeseed or coconut oil
- Sea salt
- Freshly ground pepper
- 750ml boiling water
Halve, peel and finely chop the onion. Halve the 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.
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 the stock cube and add 750ml boiling water (or use homemade stock). Simmer for 5 mins or till the squash is mashably tender.
While the soup simmers, halve the 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.
Blend the soup with a hand-held blender till smooth (or ladle into a blender and whizz). Season to taste. Ladle into bowls.
Sprinkle the pomegranate seeds over your soup – be generous as they really add dazzle to the taste and texture of the soup. Serve straight away.