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

By foodn flavors  |  29th Jan 2016  |  
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  • Ras el hanout, roasted Pumpkin soup, How to make Ras el hanout, roasted Pumpkin soup
Ras el hanout, roasted Pumpkin soupby foodn flavors
  • Prep Time

    20

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

143

0

Video for key ingredients

  • Homemade Vegetable Stock

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.

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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