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.

Ras el hanout, roasted Pumpkin soup, a deliciously finger licking recipe to treat your family and friends. This recipe of Ras el hanout, roasted Pumpkin soup by foodn flavors will definitely help you in its preparation. The Ras el hanout, roasted Pumpkin soup can be prepared within 20 minutes. The time taken for cooking Ras el hanout, roasted Pumpkin soup is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Ras el hanout, roasted Pumpkin soup step by step. The detailed explanation makes Ras el hanout, roasted Pumpkin soup so simple and easy that even beginners can try it out. The recipe for Ras el hanout, roasted Pumpkin soup can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Ras el hanout, roasted Pumpkin soup from BetterButter.

  • 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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