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Spided pumpkin soup
Serves:
Ingredients
- 400g pumpkin, chopped
- 1 red onion, chopped
- 1 clove garlic, chopped
- 1/2 leek, choped
- 2 large carrots, chopped
- 1 tbsp tomato paste
- 1 tbsp ras el hanout spices
- 1/2 chilli pepper
- Smoked rock salt
- 700ml vegetable stock
- 1 tbsp unsalted butter
Method
Heat oil in a saucepan over medium-high heat. Add onion, leeks and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add carrot and pumpkin. Cook, stirring occasionally, for 5 minutes or until pumpkin starts to brown. Add ras el hanout and chilli. Cook for 1 minute or until fragrant. Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until carrot and pumpkin are tender. Set aside for 2 minutes to cool slightly. Blend in batches until smooth. Return to pan over low heat. Stir in butter. Cook for 1 minute or until heated through. Season with pepper. Divide between bowls. Serve with toast.
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