Vegetarian

Honeyed Moroccan Pumpkin Soup is for Soup.

Honeyed Moroccan Pumpkin Soup takes 15 minutes to prepare.

Honeyed Moroccan Pumpkin Soup takes 35 minutes to cook.

Honeyed Moroccan Pumpkin Soup makes 4 servings.

The ingredients for Honeyed Moroccan Pumpkin Soup are:

1 (about 1kg pumpkin
1 large onion, peeled, chopped
2 carrots, peeled, chopped
1.25L (5 cups) chicken stock
1 tbs honey
1 tsp mild paprika
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp grated fresh nutmeg
(OR pre-made Moroccan spice if you have it)

Here is how you make Honeyed Moroccan Pumpkin Soup:

Preheat oven to 180?C. Cut pumpkin in half. Place cut-side down on a lightly oiled baking tray and roast for 45 minutes until soft. Scoop out seeds and discard. Scrape out the flesh and discard the skin. Set flesh aside.Heat oil in a saucepan. Add onion and carrots and cook over medium heat for 5 minutes until softened. Add pumpkin, stock, 2 cups water and the spices. Season. Bring to the boil, then reduce heat to low and simmer for 25-30 minutes. Cool slightly. Blend soup in batches, then return to pan. Stir through creme fraiche and gently reheat. Serve drizzled with the pesto and sprinkled with seeds and pepper.Serving Size:?4

The nutritional information for Honeyed Moroccan Pumpkin Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 111.8

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 617.7 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 3.8 g
• Protein: 2.7 g