Moroccan pumpkin soup

Moroccan pumpkin soup


Take an Australian classic like pumpkin soup, add a Moroccan twist and make this "souper" meal which is vegan friendly.

The ingredient of Moroccan pumpkin soup

  1. 1/4 cup (60ml) olive oil
  2. 1 leek, white part only, thinly sliced
  3. 3 cloves garlic, finely chopped
  4. 1 red birdseye chilli, finely chopped
  5. 1 cinnamon stick
  6. 3cm piece ginger, peeled, thinly sliced
  7. 1 1/2 teaspoons cumin seeds
  8. 2 carrots, peeled, coarsely chopped
  9. 1.5kg butternut or Queensland blue pumpkin, peeled, seeded (see note), cut into 3cm pieces
  10. 1/3 cup (70g) yellow split peas
  11. Juice of 1/2 lemon
  12. Coriander sprigs, to serve
  13. Soup sprinkles, to serve

The instruction how to make Moroccan pumpkin soup

  1. str_replace('ufeff','',Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 teaspoons salt, stirring occasionally, for 3 minutes or until soft. Add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.)
  2. str_replace('ufeff','',Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.)
  3. str_replace('ufeff','',Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Serve topped with coriander sprigs and soup sprinkles.)

Nutritions of Moroccan pumpkin soup

fatContent: 254.774 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: 16 grams sugar
cholesterolContent: 9 grams protein


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