Moroccan roast pumpkin soup

The Moroccan spices add to this pumpkin soup's flavour. Watch the video on how to make it.


Moroccan roast pumpkin soup


Serves 4

½ medium pumpkin, peeled, seeded and diced
¼ cup canola oil
2 onions, chopped
4 cloves garlic, crushed
1 Tbsp ground cumin
1 Tbsp smoked paprika
2 tsp ground sumac (optional)
5 cups vegetable or chicken stock
3 Tbsp lemon juice


Preheat oven to 225°C.
Toss pumpkin in half the oil and place in a roasting dish.
Roast in preheated oven until browned and cooked through. Once cooked remove from the oven.
Meanwhile place remaining oil in a large saucepan and sauté the onion over low heat until translucent.
Add garlic and spices and continue to cook for a further 1-2 minutes.
Add stock, lemon juice and roasted pumpkin to the saucepan and cook slowly for 30 minutes.
Remove from heat and blend until smooth. Serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1728.3kj
Protein 13.5g
Total fat 15.6g
- saturated fat 2.5g
Carbohydrates 54.7g
- sugars 13.8g
Fibre 12.2g
Sodium 25.5mg

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