This is a recipe I use with my 12/13 year old class at school. It is adapted from a recipe I found on the internet several years ago.
Moroccan Pumpkin Soup
Ingredients
2 tablespoons sunflower or olive oil
1 large onion, chopped
2 cloves garlic, chopped
Half a teaspoon ground cumin
Half a teaspoon ground cinnamon
Half a teaspoon ground ginger
Quarter teaspoon ground cloves
Ground black pepper
2 tablespoons dark brown sugar
1 small pumpkin (about 1kg) or same weight of butternut squash
750 ml vegetable stock
1 tin chickpeas, drained
1tsp of Tabasco sauce
1tsp of lemon juice
Salt and pepper
Method
1. Heat the oil in a large pan and add the onion and garlic
2. Cook gently for 2-3 minutes until beginning to soften, then add the spices, sugar and pumpkin.
3. Cook for 5 minutes, stirring until fragrant.
4. Pour in the stock and bring to the boil.
5. Simmer gently until the pumpkin is tender.
6. Add the chickpeas, Tabasco and lemon juice.
7. Taste and adjust the seasoning if needed.
8. Puree the mixture in a food processor or with a handheld blender until smooth.
9. Serve piping hot, with a sprinkling of cayenne if liked.
Moroccan Pumpkin Soup
Ingredients
2 tablespoons sunflower or olive oil
1 large onion, chopped
2 cloves garlic, chopped
Half a teaspoon ground cumin
Half a teaspoon ground cinnamon
Half a teaspoon ground ginger
Quarter teaspoon ground cloves
Ground black pepper
2 tablespoons dark brown sugar
1 small pumpkin (about 1kg) or same weight of butternut squash
750 ml vegetable stock
1 tin chickpeas, drained
1tsp of Tabasco sauce
1tsp of lemon juice
Salt and pepper
Method
1. Heat the oil in a large pan and add the onion and garlic
2. Cook gently for 2-3 minutes until beginning to soften, then add the spices, sugar and pumpkin.
3. Cook for 5 minutes, stirring until fragrant.
4. Pour in the stock and bring to the boil.
5. Simmer gently until the pumpkin is tender.
6. Add the chickpeas, Tabasco and lemon juice.
7. Taste and adjust the seasoning if needed.
8. Puree the mixture in a food processor or with a handheld blender until smooth.
9. Serve piping hot, with a sprinkling of cayenne if liked.