Moroccan roasted pumpkin soup
Moroccan roasted pumpkin soup is everything that you want a good soup to be. Its filling, delicious, super hearty and perfect for fall. The sweetness of cinnamon roasted pumpkin is further enhanced by the addition of cream and ras el hanout, a Moroccan spice blend. Topped with salted pistachios, fresh pomegranate and some coconut cream, this here is my bowl of bliss.
Servings Prep Time
4 40mins
Cook Time
20mins
Servings Prep Time
4 40mins
Cook Time
20mins
Ingredients
For the cinnamon roasted pumpkin
For the Soup:
For topping:
Instructions
For the cinnamon roasted pumpkin
  1. Start by cleaning out the pumpkin, and save the seeds. I will show you how to make the roasted seeds next! Once clean, cut pumpkin into cubes. Arrange on a baking sheet Drizzle the olive oil and cinnamon powder, little salt and roast in a pre heated oven at 180C for 40 mins or till fork tender. Set aside. At the same time, drizzle 1 tsp olive oil over the garlic and put it into the oven with the pumpkin to roast. Once 40 mins are up, remove, let cool a bit and then pound or mash the roasted garlic with a little bit of salt. Keep aside.
For the soup:
  1. Heat a deep sauce pan with 2 tsp of olive oil . Add the sliced red bell pepper and the ras el hanout spice blend and cook for 4 mins till fragrant and soft. Add the roasted pumpkin , salt and pepper and cook for 2 mins . Next, lower the heat and add the coconut milk and broth into the pan. Let it come to a boil once, then simmer on low heat for 20 mins. Once the soup is done, add the roasted garlic to it. Let it cool a bit before using a hand blender to blend the soup smooth.
To serve:
  1. Pour the pureed soup back into the sauce pan and heat through. Ladle some soup into bowls, drizzle some coconut cream on top, add some pomegranate arils, chopped pistachios, mint leaf on top. Finish with a final drizzle of honey and more black pepper. Serve hot with naan/bread.