Moroccan roast pumpkin soup
Here's an easy dinner idea - pumpkin soup. Roasting the pumpkin before putting it into the soup adds a great amount of flavour.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Find out how to make the soup by watching our video.
Method
- Heat oven to 225°C.
- Toss pumpkin with half of the oil and place in a roasting dish, roast in oven until browned and cooked through. Once cooked remove from 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 minute or two.
- Add stock, lemon juice and roasted pumpkin to the saucepan and cook slowly for 30 minutes.
- Remove from heat and blend until smooth.
- 1/2 mediumpumpkin, peeled, seeded and diced
- 1/4 cupoil
- 2onions, diced
- 4 clovesgarlic, crushed
- 1 tbspground cumin
- 1 tbspsmoked paprika
- 2 tspground sumac (optional)
- 5 cupsvegetable or chicken stock
- 3 tbsplemon juice
Per serve
- Energy1728kJ
- Total Fat15.6g
- Saturated Fat2.5g
- Total Carbohydrate54.7g
- Sugars13.8g
- Dietary Fibre12.2g
- Sodium26mg
Find out how to make the soup by watching our video.
Method
- Heat oven to 225°C.
- Toss pumpkin with half of the oil and place in a roasting dish, roast in oven until browned and cooked through. Once cooked remove from 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 minute or two.
- Add stock, lemon juice and roasted pumpkin to the saucepan and cook slowly for 30 minutes.
- Remove from heat and blend until smooth.
Ingredients
- 1/2 mediumpumpkin, peeled, seeded and diced
- 1/4 cupoil
- 2onions, diced
- 4 clovesgarlic, crushed
- 1 tbspground cumin
- 1 tbspsmoked paprika
- 2 tspground sumac (optional)
- 5 cupsvegetable or chicken stock
- 3 tbsplemon juice
Ingredients
- 1/2 mediumpumpkin, peeled, seeded and diced
- 1/4 cupoil
- 2onions, diced
- 4 clovesgarlic, crushed
- 1 tbspground cumin
- 1 tbspsmoked paprika
- 2 tspground sumac (optional)
- 5 cupsvegetable or chicken stock
- 3 tbsplemon juice
Nutrition Facts
Per serve
- Energy1728kJ
- Total Fat15.6g
- Saturated Fat2.5g
- Total Carbohydrate54.7g
- Sugars13.8g
- Dietary Fibre12.2g
- Sodium26mg
Find out how to make the soup by watching our video.
Method
- Heat oven to 225°C.
- Toss pumpkin with half of the oil and place in a roasting dish, roast in oven until browned and cooked through. Once cooked remove from 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 minute or two.
- Add stock, lemon juice and roasted pumpkin to the saucepan and cook slowly for 30 minutes.
- Remove from heat and blend until smooth.
Heart disease is New Zealand’s single biggest killer
You can save lives by funding research