Ras el hanout, roasted Pumpkin soup | How to make Ras el hanout, roasted Pumpkin soup

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By foodn flavors
Created on 29th Jan 2016
  • Ras el hanout, roasted Pumpkin soup, How to make Ras el hanout, roasted Pumpkin soup
Ras el hanout, roasted Pumpkin soupby foodn flavors
  • Ras el hanout, roasted Pumpkin soup | How to make Ras el hanout, roasted Pumpkin soup (27 likes)

  • 0 reviews
    Rate It!
  • By foodn flavors
    Created on 29th Jan 2016

About Ras el hanout, roasted Pumpkin soup

Ras el hanout a spice mix from North Africa. It plays a similar role in North African cuisine as garam masala does in Indian cuisine. A melange of spice and pumpkin creates a subtle flavored pair.

  • Prep Time20mins
  • Cook Time60mins
  • Serves4People

Video for key ingredients

  • Homemade Vegetable Stock

Ras el hanout, roasted Pumpkin soup

Ingredients to make Ras el hanout, roasted Pumpkin soup

  • Pumpkin 300 - 400 gms
  • Ras el hanout - 2 tbsp
  • Sea salt to taste
  • Pepper to taste
  • Olive oil a generous drizzle
  • Vegetable stock 600-800 ml
  • Cooking cream 1- 2 tbsp

How to make Ras el hanout, roasted Pumpkin soup

  1. Place the pumpkin on a roasting tray, sprinkle Ras el Hanout spice blend, drizzle a generous amount of olive oil and roast in a 180 degree Centigrade for 25-30 minutes.
  2. Allow the pumpkin to cool and scoop out the pulp with a spoon.
  3. Place the pumpkin in a pan, add vegetable stock and simmer for 10-12 minutes. Season with salt and pepper.
  4. Cool the mixture and blend to a fine puree.
  5. Finish with cooking cream and simmer for 5 minutes.
  6. Serve with a dollop of cream.

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