It’s easy to get stuck in the day to day ‘business as usual’ and not take time to check in with your staff to see how they are. In fact, we are so used to saying ‘how are you?’ – ‘yeah good thanks’ – but really, if you say good, are you being authentic? If the answer is no then take a guess, are your staff answering ‘yeah good thanks’ when actually they are not good at all!? I always ask ‘how are you really?’ – opening up a space for an authentic conversation.
This soup is perfect as the cold days draw in and kids love it!
You will need (serves 4)
1 tbs olive oil
1 brown onion, coarsely chopped
2 tsp ground cumin
1.2 kg butternut pumpkin, peeled, seeded, coarsely chopped
1L (4 cups) chicken or vegetable stock
Dollop of natural yoghurt
1 garlic clove
Bread to serve
Heat 1 tbs olive oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden, then the garlic. Add cumin and cook, stirring for 1 minute or until aromatic.
Add pumpkin and stir to coat. Add stock. Simmer for 20 minutes or until the pumpkin is soft. Set aside to cool slightly. Use a stick blender to blend until smooth.
Ladle soup among serving bowls. Top with a dollop of natural yoghurt. Serve with the bread.
By Sophie Budd
Sophie Budd is chef and owner of Taste Budds Cooking Studio. She is passionate about teaching people to cook and feeding people! Her resume includes working for both Rick Stein and Jamie Oliver.