Ras el hanout, roasted Pumpkin soupby foodn flavorsCreated 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 (25 likes)

  • By foodn flavors|
    Created on 29th Jan 2016
  • Prep Time20mins
  • Cook Time60mins
  • Serves4People

Video for key ingredients

  • Homemade Vegetable Stock

Ras el hanout, roasted Pumpkin soup

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

Steps

  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.

Rate it!