Moroccan roast pumpkin soup

Here's an easy dinner idea - pumpkin soup. Roasting the pumpkin before putting it into the soup adds a great amount of flavour.

spicy roasted pumpkin soup
SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner

Find out how to make the soup by watching our video.

Method

  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 stock, lemon juice and roasted pumpkin to the saucepan and cook slowly for 30 minutes.
  6. Remove from heat and blend until smooth.
  • 1/2 medium 
    pumpkin, peeled, seeded and diced
  • 1/4 cup
    oil
  • 2  
    onions, diced
  • 4 cloves
    garlic, crushed
  • 1 tbsp
    ground cumin
  • 1 tbsp
    smoked paprika
  • 2 tsp
    ground sumac (optional)
  • 5 cups
    vegetable or chicken stock
  • 3 tbsp
    lemon juice
Per serve
  • Energy
    1728kJ
  • Total Fat
    15.6g
  • Saturated Fat
    2.5g
  • Total Carbohydrate
    54.7g
  • Sugars
    13.8g
  • Dietary Fibre
    12.2g
  • Sodium
    26mg