Moroccan Pumpkin Soup
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…
- Cook1 h
- Total1 h
- Serves4
- LevelIntermediate
Ingredients
- 1/4 cup (60ml) olive oil
- 1 leek, white part only, thinly sliced
- 3 cloves garlic, finely chopped
- 1 red birdseye chilli, finely chopped
- 1 cinnamon stick
- 3cm piece ginger, peeled, thinly sliced
- 1 1/2 tsps. cumin seeds
- 2 carrots, peeled, coarsely chopped
- 1.5kg butternut or Queensland blue pumpkin, peeled, seeded, cut into 3cm pieces
- 1/3 cup (70g) yellow split peas
- 1/2 juice of lemon
- to serve Coriander sprigs
- to serve Soup sprinkles
Method
- 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.
- Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.
- 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.
