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Moroccan Pumpkin Soup with Fried Shallots

Moroccan Souk Spice

Easy Serves: 8 1 Hr 45 Mins


For the soup:

1.3kg pumpkin

2 brown onions

1 bulb garlic

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 Mount Zero Pink Lake Salt

1 cup coriander leaves, roughly chopped

Gewürzhaus Peppercorn, freshly ground

How to Cook

1. Preheat oven to 220°C.

2. Roughly chop pumpkin into large pieces, with skin on, but seeds removed.

3. 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 mins or until pumpkin is soft.

4. Once roasted, set aside to cool slightly.

5. 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 min.

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