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.
- 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)
- 1 Yoghurt, roasted pepita and sesame seeds, and mint leaves, to serve
- 1Preheat 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.
- 2Meanwhile, 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.
- 3Serve soup topped with a dollop of yoghurt, roasted pepita and sesame seeds and a sprinkle of ras el hanout.
Ras el hanout is available from select spice stores or online at herbies.com.au