Moroccan Roast Pumpkin and Lentil Soup

Method

1. Preheat oven 180 C
2. Place pumpkin in baking tray, toss with oil and 1 teaspoon of Marrakesh Magic roast 20-30mins until tender, set aside.
3. Heat a large saucepan over a medium heat add a splash of oil add onions, leeks, celery and carrots fry for 5 minutes stirring often.
4. Add garlic and 1 teaspoon Marrakesh Magic.
5. Add 4-6 cups stock, ensuring vegetables are covered, bring to the boil.
6. Rinse lentils and add to soup simmer for 15-20 minutes or until lentils are tender.
7. Puree half the soup with roast pumpkin, then stir back into un-pureed soup.
8. Bring back to the boil adding more stock if necessary.
9. Add parsley and coriander before serving.

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