Name: Pumpkin and ras el hanout soup
Yield: 4 - 6
Ingredients: 1 large butternut pumpkin, peeled and chopped into 8cm pieces; 1 tbsp ras el hanout (see note); 1 tbsp olive oil; 750 ml chicken stock (substitute with vegetable stock for vegetarians); Yoghurt, roasted pepita and sesame seeds, and mint leaves, to serve

Ras el hanout is a powerful and wonderfully fragrant spice blend that hails from North Africa. The spices contained in ras el hanout vary from region to region, maker to maker – mainstays include turmeric, coriander seeds, cinnamon and cloves.

Ingredients

1 large butternut pumpkin, peeled and chopped into 8cm pieces

1 tbsp ras el hanout (see note)

1 tbsp olive oil

750 ml chicken stock (substitute with vegetable stock for vegetarians)

Yoghurt, roasted pepita and sesame seeds, and mint leaves, to serve

Method

1.Preheat oven to 250°C. Toss pumpkin and ras el hanout with olive oil in a bowl and season to taste. Scatter over a baking tray and roast until pumpkin is caramelised (25-30 minutes). Dice a few pieces and set aside separately for garnish.

2.Meanwhile, bring stock to the boil in a saucepan. Set one cup aside, then add pumpkin to saucepan and blend with a hand-held blender until smooth, adding extra stock if needed, season to taste.

3.Serve soup topped with a dollop of yoghurt, roasted pepita and sesame seeds and a sprinkle of ras el hanout.