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Moroccan pumpkin soup
Moroccan pumpkin soup
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Vegan-friendly Moroccan-inspired pumpkin soup with an Aussie twist.
Ingredients:
  • 1 cinnamon stick
  • 60ml olive oil
  • 1 leek, white part only, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 red birdseye chilli, finely chopped
  • 3cm piece ginger, peeled, thinly sliced
  • 1 1/2 tsp cumin seeds
  • 2 carrots, peeled, coarsely chopped
  • 1.5kg butternut or Queensland blue pumpkin, peeled, seeded (see note), cut into 3cm pieces
  • 70g split peas
  • Juice of 1/2 lemon
  • Coriander sprigs, to serve
  • Soup sprinkles, to serve
Instructions:
  • In a large saucepan, warm oil over low-medium heat. Sauté leek, garlic, and 2 teaspoons of salt, stirring occasionally, until soft, about 3 minutes. Stir in chili, cinnamon, ginger, and cumin for 1 minute until fragrant. Add carrots, pumpkin, and split peas, making sure they are coated evenly in the onion mixture.
  • Pour 1.5 litres of water into a saucepan and bring it to a boil. Reduce the heat and simmer gently for 50 minutes or until the split peas are tender.
  • Remove the cinnamon stick from the soup, then add lemon juice. Blend the soup in small batches in a food processor or blender until smooth. Reheat the soup in a pan over medium heat. Serve topped with coriander sprigs and a sprinkle of soup garnish.

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