Hearty, nourishing and full of soul, this Moroccan Roast Pumpkin and Lentil Soup is the ultimate winter warmer. Roasted pumpkin brings natural sweetness, while red lentils and our Marrakesh Magic blend add depth, spice and a hint of smokiness. A one-pot wonder that’s as comforting as it is flavour-packed.

Ingredients

500g peeled + diced pumpkin
Olive oil
1 chopped onion
1 sliced leek
2 celery stalks
2 carrots chopped
1 crushed garlic clove
2 teaspoons Marrakesh Magic
4-6 cups vegetable stock
150g red lentils
2 teaspoons each flat leaf parsley and coriander

Method

Preheat oven 180 C.

Place pumpkin in baking tray, toss with oil and 1 teaspoon of Marrakesh 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 and carrots fry for 5 minutes stirring often.

Add garlic and 1 teaspoon Marrakesh Magic.

Add 4-6 cups stock, ensuring vegetables are covered, bring to the boil.

Rinse lentils and add to soup simmer for 15-20 minutes or until lentils are tender.

Puree half the soup with roast pumpkin, then stir back into un-pureed soup.

Bring back to the boil adding more stock if necessary.

Add parsley and coriander before serving.