Moroccan Roast Pumpkin and Lentil Soup
Ingredients
500g peeled + diced pumpkin
Olive oil
1 chopped onion
1 sliced leek
2 celery stalks
2 carrots chopped
1 crushed garlic clove
2 teaspoons Marrakesh Magic
4-6 cups vegetable stock
150g red lentils
2 teaspoons each flat leaf parsley and coriander
Method
- Preheat oven 180 C
- Place pumpkin in baking tray, toss with oil and 1 teaspoon of Marrakesh Magic roast 20-30mins until tender, set aside.
- 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.
- Add garlic and 1 teaspoon Marrakesh Magic.
- Add 4-6 cups stock, ensuring vegetables are covered, bring to the boil.
- Rinse lentils and add to soup simmer for 15-20 minutes or until lentils are tender.
- Puree half the soup with roast pumpkin, then stir back into un-pureed soup.
- Bring back to the boil adding more stock if necessary.
- Add parsley and coriander before serving.
