When it comes to a “topping” for soup I always think of either croutons or cream, which isn’t very creative. While paging through the June copy of Pick ‘n Pay’s Fresh Living magazine I found something fun to try, a curry seed sprinkle. When I saw that it had pumpkin seeds in it I thought it would be perfect for the soup I was making, my pumpkin and zucchini soup.
- 2 tsp olive oil
- 1/4 cup pumpkin seeds
- 1 Tbsp sesame and sunflower seeds
- 1/2 Tbsp curry powder (I used mild)
- 1 disc of feta – crumbed
Heat oil in pan, add pumpkin, sesame and sunflower seeds, as well as the curry powder. Remove from heat once pumpkin seeds start popping. Sprinkle seeds and feta over soup and enjoy.