Moroccan Roast Pumpkin & Lentil Soup

6 May 2015


  • 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


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

....  For this recipe, if I don't have  'Marrakesh Magic'  in my pantry, what other SCREAMING SEEDS spice blend could I use instead?

Why not try .....  

Kashmiri Krush
Garam Masala
Quatre Epice

We Accept Direct DebitWe Accept PaypalWe Accept Master cardWe Accept VisaSecure Certificate