MOROCCAN ROAST PUMPKIN & LENTIL SOUP

Ingredients

* 500g peeled & diced pumpkin

* Olive oil

* 1 chopped onion

* 1 sliced leek

* 2 celery stalks, 2 carrots chopped

* 1 crushed garlic clove

* 3 teaspoons Marrakech Magic

* 4-6 cups vegetable stock

* 150g red lentils

* 2 tabspn each flat leaf parsley & coriander

Method

Preheat oven 180c. Place pumpkin in baking tray, toss with oil & 1tspn of Marrakech Magic roast 20-30mins until tender, set aside. Heat a large saucepan over a medium heat add a splash of oil add onions, leeks, celery & carrots fry for 50 mins stirring often. Add garlic & 2 tspn Marrakeck Magic. Add 4-6 cups stock ensure vegies covered, bring to the boil. Rinse lentils & add to soup simmer for 15-20 min or until lentils are tender. Puree 1/2 soup with roast pumpkin, then mix back into unpureed soup. Bring back to the boil adding more stock if necessary. Add parsley & coriander

Other Screaming Seeds blends to suit this recipe are:

Quatre Epice, Garam Masala, Kashmiri Krush