Moroccan roast pumpkin soup
The Moroccan spices add to this pumpkin soup's flavour.
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.