Cooking corner

Morrocan Pumpkin soup

Ingredients

     1/2 medium pumpkin, peeled, seeded and diced

     1/4 cup oil

2.  onions, diced
3. 4 cloves garlic, crushed
4. 1 tbsp ground cumin
5. 1 tbsp paprika
6. 5 cups vegetable or chicken stock
7. 3 tbsp lemon juice

Method

1. Heat oven to 225°C.
2. Toss pumpkin with half of the oil and place in a roasting dish, roast in oven until browned and cooked through. Once cooked remove from oven.
3. Meanwhile place remaining oil in a large saucepan and sauté the onion over low heat until translucent.
4. Add garlic and spices and continue to cook for a further minute or two.
5. Add stock, lemon juice and roasted pumpkin to the saucepan and cook slowly for 30 minutes.
6. Remove from heat and blend until smooth.