Moroccan Roast Pumpkin and Lentil Soup

Shop blend


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


  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.

Haven’t got Marrakesh Magic in your pantry? Why not try…