Pumpkin Soup with a Moroccan Twist
– 3 Pumpkins “Orange Butternut”
(organic own harvest)
– 6 Winter Carrots
– 9 Shallots (organic own harvest)
– 9 Cloves of garlic (organic own harvest)
– Gingerroot (about 6 cm)
– 3 Apples (organic own harvest)
– 3 Oranges
– Olive-oil
– Salt
– Cayenne pepper
– Ras el hanout
– Fresh Coriander (organic own harvest)
– Water
– Stockpot 5 liter
– Frying pan
– Chopping board for vegetable (green)
– Big vegetable knife
– Potato peeler
– Grater
– Stick blender
– Juicer
– Quarter the pumpkins, remove the seeds and peel, cut into pieces
– Wash the winter carrots and cut into pieces
– Heat 4 tbsp olive-oil in the stockpot over a medium heat, add the pumpkins and
winter carrots and fry for 5 minutes, stir from time to time
– Heat 4/6 tbsp olive-oil in the frying pan over a medium heat,
add the finely chopped shallots and fry for 5 minutes,
add the peeled and grated ginger, the finely chopped cloves of garlic,
the Cayenne pepper and the Ras el Hanout, stir and fry further 2 minutes,
add to the pumpkins and winter carrots
– Peel the apples, remove the pips and cut them into pieces and add
– Squeeze the oranges and add
– Add water ( I love it as a burgoo and add just a bit)
and cook further 20 minutes (put a cover on the pot)
-Blender
– Flavour till you’re happy with it with (salt), Cayenne pepper and Ras el Hanout
Serve in a bowl and put the chopped fresh Coriander on top
Lovely combination with Naan Bread with Coriander and Garlic
