Moroccan roast pumpkin soup

Roasting the pumpkin before making it into soup adds extra flavour.
Ingredients
  • - 1/2 medium pumpkin, peeled, seeded and diced
  • - 1/4 cup oil
  • - 2 onions, diced
  • - 4 cloves garlic, crushed
  • - 1 tablespoon ground cumin
  • - 1 tablespoon smoked paprika
  • - 2 teaspoons lemon zest or ground sumac (optional)
  • - 5 cups stock or water
  • - 3 tablespoons lemon juice
Method
  1. 1. Heat oven to 225°C.
  2. 2. Toss pumpkin with half of the oil and place in a roasting dish. Roast in the oven until browned and soft.
  3. 3. Meanwhile place remaining oil and onion in a large saucepan and cook on a low heat until soft.
  4. 4. Add garlic, lemon zest and spices and continue to cook for a further minute or two.
  5. 5. Add stock, lemon juice and roasted pumpkin to the saucepan and cook slowly for 30 minutes.
  6. 6. Remove from heat and blend until smooth.
Notes
If you have leftover soup freeze it for another day when you are short on time.