Moroccan pumpkin soup
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
- 3 cm piece ginger peeled, thinly sliced
- 1 1/2 tsp cumin seeds
- 2 carrots peeled, coarsely chopped
- 1.5 kg 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
Instructions
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Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 tsp 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.
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Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.
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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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