Outback Roasted Pumpkin & Morrocan Soup

6 May 2015

(Serves 4-6)


  • 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 :

  1. Preheat oven to 200oC (400oF). Cut pumpkin into large wedges leaving skin on. Place wedges in baking dish;
  2. Drizzle Pumpkin with Olive oil, sprinkle with ‘Outback Blend’ and combine making sure Olive oil and Screaming Seeds are mixed through properly;
  3. Bake for 40 minutes or until pumpkin is soft & golden;
  4. In small batches, scrape flesh into food processor with 1 cups of stock & blend till smooth;
  5. Heat 2nd lot of Olive oil in a saucepan over medium-high heat - add Onions & cook for 5-10 mins or until Onion is soft;
  6. 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 ...

Kashmiri Krush
Marrakesh Magic
Southern Cajun
Marrakesh Magic
Garam Masala
7 Seas Mix
Desert Cajun Rub

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