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Cuisine Magazine Recipes

Moroccan pumpkin soup

Posted on : 22-10-2016

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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 teaspoons cumin seeds
2 carrots, peeled, coarsely chopped
1.5kg butternut or Queensland blue pumpkin, peeled, seeded (see note), cut into 3cm pieces
1/3 cup (70g) yellow split peas
Juice of 1/2 lemon
Coriander sprigs and soup sprinkles, to serve

Method

Step 1

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.

Step 2

Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.

Step 3

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.

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