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Category: Soups and salads
Serving: 3-4 portions
Preparation: 1 hour 30 minutes

Bright orange sweet pumpkins are at their prime. Ras Al Hanout is a blend of the best spices from a Moroccan spice monger. A melange of spice and pumpkin creates a subtle flavor pair. Celebrate this Thanks Giving with a bowl of roasted pumpkin soup.


pumpkin- 300-400 g
ras al hanout- 2 tbsp
sea salt- to taste
pepper- to taste
olive oil- generous drizzle
vegetable stock- 600-800 ml
cooking cream- 1-2 tbsp


1. Place the pumpkin on a roasting tray, sprinkle Ras Al Hanout spice blend, drizzle a generous amount of olive oil and roast in a 180C for 25-30 minutes.
2.Allow the pumpkin to cool and scoop the pulp with a spoon.
3. Place the pumpkin in a pan, add vegetable stock and simmer for 10-12 minutes. Season with salt and pepper.
4. Cool the mixture and blend to a fine puree.
5. Finish with cooking cream and simmer for 5 minutes.
6. Serve with a dollop of cream.

Serving Ideas

A glass of zinfandel or chardonnay.

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