Pumpkin and ras el hanout soup
SERVES4–6
Raselhanoutis a powerfulandwonderfullyfragrant
spiceblendthathailsfromMorocco. It can include
up to 100 different spices.
1 largebutternutpumpkin,
peeledandchoppedinto
8cmpieces
1 tbspraselhanoutspice
blend(seenote)
750 mlchickenstock
Yoghurt,roastedpepita
andsesameseeds,and
mint leaves, to serve1 Preheatovento 250 °C.Toss
pumpkinandraselhanoutwith
oliveoilina bowlandseasonto
taste.Scatterovera bakingtray
androastuntilpumpkinis
caramelised (25-30 minutes).Dicea fewpiecesandset
asideseparatelyforgarnish.
2 Meanwhile,bringstockto
theboilina saucepan.Setone
cupaside,thenaddpumpkin
tosaucepanandblendwitha
hand-heldblenderuntilsmooth,
addingextrastockif needed,
seasontotaste.
3 Servesouptoppedwith
a dollopofyoghurt,roasted
pepitaandsesameseedsand
a sprinkleofraselhanout.
NoteRaselhanoutis available
fromselectspicestoresor
online at herbies.com.au.➤SERVING
SUGGESTION
Brushthickflatbread
withgheeandfryin
a panuntilgolden,
thenscatterwith
dukkahandsalt.GOURMET TRAVELLER 43Fast