Sign up to Healthy Kids
Sign up to receive more great ideas and recipes
Moroccan roast pumpkin soup
Roasting the pumpkin before making it into soup adds extra flavour.
Ingredients
- - 1/2 medium pumpkin, peeled, seeded and diced
- - 1/4 cup oil
- - 2 onions, diced
- - 4 cloves garlic, crushed
- - 1 tablespoon ground cumin
- - 1 tablespoon smoked paprika
- - 2 teaspoons lemon zest or ground sumac (optional)
- - 5 cups stock or water
- - 3 tablespoons lemon juice
Method
- 1. Heat oven to 225°C.
- 2. Toss pumpkin with half of the oil and place in a roasting dish. Roast in the oven until browned and soft.
- 3. Meanwhile place remaining oil and onion in a large saucepan and cook on a low heat until soft.
- 4. Add garlic, lemon zest and spices and continue to cook for a further minute or two.
- 5. Add stock, lemon juice and roasted pumpkin to the saucepan and cook slowly for 30 minutes.
- 6. Remove from heat and blend until smooth.