Name: Ras el hanout, roasted Pumpkin soup recipe by foodn flavors at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 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

ABOUT Ras el hanout, roasted Pumpkin soup RECIPE

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.

Ingredients Serving: 4

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

Instructions

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.
Allow the pumpkin to cool and scoop out the pulp with a spoon.
Place the pumpkin in a pan, add vegetable stock and simmer for 10-12 minutes. Season with salt and pepper.
Cool the mixture and blend to a fine puree.
Finish with cooking cream and simmer for 5 minutes.
Serve with a dollop of cream.

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