OCTOBER 2017

With pumpkin & squash season in full swing we are sharing our delicious recipe of pumpkin and carrot soup from our DG café.

(Serves 4)

Ingredients:

1-2 medium pumpkin/squash chopped into large chunks (remove skin and seeds)

1 medium onion, diced

4 carrots chopped

2 cloves of garlic, thinly sliced

750ml chicken or vegetable stock

2tbsp yoghurt

1 tsp ground coriander

Freshly grated nutmeg

-Combine all ingredients in a saucepan and bring to boil, then reduce heat and let simmer for roughly 45 minutes until pumpkin is tender.

-Remove from heat and blend until smooth.

-Season to taste with a grating of fresh nutmeg and add a spoonful of yoghurt with your favourite topping - we love to add a sprinkle of toasted pumpkin & sunflower seeds and a shaving of pecorino.

Tableware available in store and online.

Follow our Café Instagram for more ideas @designersguildcafe.

At DG HQ we take pride of our in-house café, where fresh organic meals are prepared for DG staff everyday. #eatwellatwork