Moroccan roasted pumpkin soup

Looking for a healthy and delicious soup on these cold nights? Try this great recipe that's full of flavour and goodness.

Spiced pumpkin soup with almond and parsley topping
SERVES 6
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner
SERVES 6
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner

Method

Soup

  1. Heat oven to 225°C
  2. Toss pumpkin with half of the oil and place in a roasting dish, roast in oven until browned and cooked through.  Once cooked remove from oven
  3. Meanwhile place remaining oil in a large saucepan and sauté the onion over low heat until translucent
  4. Add garlic and spices and continue to cook for a further minute or two
  5. Add roasted pumpkin, stock and lemon juice to the saucepan and cook slowly for 30 minutes
  6. Remove from heat and blend until smooth

Topping

  1. Mix all topping ingredients together and sprinkle over soup when serving
  •  
    Soup
  • 1/2 medium 
    pumpkin, peeled, seeded and diced
  • 4 tbsp
    olive oil
  • 2 medium 
    onion, chopped
  • 4 cloves
    garlic, crushed
  • 1 tbsp
    ground cumin
  • 1 tbsp
    smoked paprika
  • 2 tsp
    ground sumac
  • 1.25 litre
    vegetable or chicken stock
  • 3 tbsp
    lemon juice
  •  
    Topping
  • 1/2 cup
    roasted almonds, chopped
  • 1 tsp
    lemon zest
  • 1 clove
    garlic, crushed
  • 1/4 cup
    parsley, chopped
  • 1 tbsp
    lemon juice
  • 1 tbsp
    extra virgin olive oil
Per serve
  • Energy
    1299kJ
  • Total Fat
    22.6g
  • Saturated Fat
    3.3g
  • Total Carbohydrate
    20.5g
  • Sugars
    14.7g
  • Dietary Fibre
    9.5g
  • Sodium
    16mg

Method

Soup

  1. Heat oven to 225°C
  2. Toss pumpkin with half of the oil and place in a roasting dish, roast in oven until browned and cooked through.  Once cooked remove from oven
  3. Meanwhile place remaining oil in a large saucepan and sauté the onion over low heat until translucent
  4. Add garlic and spices and continue to cook for a further minute or two
  5. Add roasted pumpkin, stock and lemon juice to the saucepan and cook slowly for 30 minutes
  6. Remove from heat and blend until smooth

Topping

  1. Mix all topping ingredients together and sprinkle over soup when serving