OUTBACK ROASTED PUMPKIN MORROCAN SOUP

Outback Blend ... ____________

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OUTBACK ROASTED PUMPKIN & MORROCAN SOUP (Serves 4-6)

Ingredients :

* 2kg Pumpkin

* 2-3 teaspoons Screaming Seeds ‘Outback Blend’

* 1 ½ tablespoons Olive oil

* 1 tablespoons Olive oil

* 2 finely chopped Onions

* 6 cups Chicken stock

* 1 x 400g can Chickpeas, drained & rinsed

* 1 cup shredded Coriander

* Sea Salt to taste (optional)

Method :

* Preheat oven to 200oC (400oF). Cut pumpkin into large wedges leaving skin on. Place

wedges in baking dish;

* Drizzle Pumpkin with Olive oil, sprinkle with ‘Outback Blend’

and combine making sure Olive oil and Screaming Seeds are mixed through properly;

* Bake for 40 minutes or until pumpkin is soft & golden;

* In small batches, scrape flesh into food processor with 1 cups of stock & blend

till smooth;

* Heat 2^nd lot of Olive oil in a saucepan over medium-high heat - add Onions & cook for 5-10 mins.

or until Onion is soft;

* Add remaining Stock and Pumpkin puree – simmer gently for 15 mins. Stir through

Chick peas & Coriander & cook for further 5 minutes;

Serve with toasted focaccia bread ...

Other delicious Screaming Seeds spice blends to compliment this simple recipe? Why not try ...

Marrakesh Magic                             Kashmiri Krush

Desert Cajun Rub                             7 Seas Spice

Caribbean Chilli                                Southern Cajun

Bengal 5 Spice                                 Garam Masala

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