Moroccan Pumpkin Spiced Soup with Fried Shallots

Name: Moroccan Pumpkin Spiced Soup with Fried Shallots
Cook time: 45 h
Total time: 45 h
Yield: 8
Ingredients: 1.3kg pumpkin; 2 brown onions, halved &amp; skin on; 1 bulb garlic, root trimmed with skin on; Olive oil; 50g butter; 1 tbsp Gewürzhaus Moroccan Souk Spice; 300ml water, or homemade vegetable stock; 1 tbsp Gewürzhaus Chilli Salt; 400ml canned coconut milk; 2 French shallots, thinly sliced into rings; 2 tbsp plain flour; 2 cups frying oil, sunflower or canola; Gewürzhaus Pyramid Flake Salt; 1 cup coriander leaves, roughly chopped; Gewürzhaus Peppercorn, freshly ground

Easy

1.75hrs

Vegetarian

Moroccan Pumpkin Spiced Soup with Fried Shallots

Rated 3.3 stars by 24 users

Servings

Cook Time

1 hour 45 minutes

Image of Moroccan Pumpkin Spiced Soup with Fried Shallots

Ingredients

For the soup

1.3kg pumpkin
2 brown onions, halved & skin on
1 bulb garlic, root trimmed with skin on
Olive oil
50g butter
1 tbsp Gewürzhaus Moroccan Souk Spice
300ml water, or homemade vegetable stock
1 tbsp Gewürzhaus Chilli Salt
400ml canned coconut milk

For the fried shallots

2 French shallots, thinly sliced into rings
2 tbsp plain flour
2 cups frying oil, sunflower or canola
Gewürzhaus Pyramid Flake Salt
1 cup coriander leaves, roughly chopped
Gewürzhaus Peppercorn, freshly ground

Directions

Preheat oven to 220°C.
Roughly chop pumpkin into large pieces, with skin on, but seeds removed.
Halve onions and trim off the root end of the garlic bulb, again leaving skins on. Scatter these ingredients on a baking tray, drizzle with oil and roast for about 45 minutes or until pumpkin is soft. Once roasted, set aside to cool slightly.
In a large, heavy-based saucepan, melt butter and gently warm the spice until fragrant. Scrape pumpkin and onion flesh away from the skin and add to pot. If using a variety like Kent pumpkin, some of the skin may be so soft that it can simply be added along with the flesh. Squeeze the garlic bulb so the soft, roasted cloves slide out into the pot. Add water and chilli salt and bring to a boil. Simmer for half an hour before adding coconut milk and cooking for another 5 minutes.
Meanwhile, dust shallot rings with flour. Carefully heat oil in a small saucepan and once hot – the oil is hot enough if a small cube of bread makes the oil form bubbles around it on contact. Add shallots and fry until crisp and brown. Remove and place on kitchen towel to drain excess oil, then sprinkle with salt.

To serve

Mix the shallots with coriander leaves and sprinkle onto this delicious soup.

Recipe Note

Variation

To make dairy free and vegan, substitute the butter for coconut oil or a dairy free butter alternative.

Comments

I’ve just made a Moroccan sweet potato, carrot and chickpea soup with this very tasty spice. The recipe called for 1 tsp Coriander, 2 tsp of Cumin and 1/4 tsp of chilli powder. I substituted these spices with 2 heaped tsp of Gewürzhaus Moroccan Souk Spice. Added some Moroccan toasted croutons on top. Tastiest soup I’ve ever eaten.