The Little Cook

Moroccan Sweet Spiced Pumpkin Soup

Recipe by
1 hour 30 minutes
Prep: 15 mintues | Cook: 1 hour and 15 minutes | Servings: 6 - 8 people

Ingredients

1 whole pumpkin – cut into large chunks

1 capsicum – cut into large chunks

1 large zucchini – sliced in half length way

2 medium carrots – sliced in half length way

1 large apple – peeled, cored and sliced in quarters

2 cloves garlic – kept whole

1 white onion – diced

4 tablespoons olive oil

4 cups chicken stock

4 teaspoons Ras El Hanout – an exotic Moroccan sweet spice blend, available from specialty spice shops

2 tablespoons sweet sherry

200ml thickened pouring cream

Directions

  1. Heat the oven to 200 degrees C
  2. Pour 2 tablespoons of olive oil in the bottom of a baking tray
  3. Place the pumpkin, capsicum, zucchini, carrot, apple and garlic in the tray and mix with the olive oil
    Little Cook job: Place the vegetables into the baking tray and sprinkle with freshly ground salt and pepper
  4. Bake the vegetables in the oven for approximately 1 hour or until cooked
  5. Heat the remaining olive oil in a large saucepan
    Little Cook job: pour the olive oil into the saucepan
  6. Fry the diced onion until golden and then add the Ras El Hanout, stir until the onion is well coated and cook for another 2 minutes.
    Little Cook job: place the spice mix carefully on top of the onion and stir well
  7. Add the roasted vegetables, chicken stock and sherry and bring to the boil.  Reduce the heat and allow to simmer gently until the vegetables are soft (5 to 10 minutes)
  8. Remove from heat and blitz the soup with a stick blender or in a blender if you don’t have a stick blender
    Little Cook job: Very carefully use the stick blender to blend the vegetables, be careful as the soup will be very hot (you may need a Big Cook to hold the saucepan for you)
  9. Return the soup to the heat and add the pouring cream.  Stir well until combined and simmer gently for 5 minutes
    Little Cook job: Carefully pour the cream into the saucepan
  10. Serve with crusty bread
    Little Cook job: Carefully ladle the soup into bowls

 

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