Fast Recipes

Pumpkin and ras el hanout soup

A winter-friendly soup turbocharged by this heady North African spice mix.

By Lisa Featherby
  • Serves 4 - 6
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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)
  • Yoghurt, roasted pepita and sesame seeds, and mint leaves, to serve


  • 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.


Ras el hanout is available from select spice stores or online at