Moroccan butternut soup.

Pumpkin soup can be very dull, I think. A dollop of cream just make it richer, but not very exciting. This one, I really love. It's simple and full of flavor. Give it a try!





What do you need?
2 tbsp olive oil
1 leek, (white part) sliced
3 cloves of garlic, chopped
1 red chilli, finely chopped
1 cinnamon stick
3cm piece ginger, peeled and sliced
1 1/2 tsp cumin
2 carrots, peeled chopped
1.5kg butternut cut into 3cm pieces
75 g red or yellow lentils
1.5 l of chicken or vegetable stock
Juice of 1/2 lemon
Cilantro or coriander
pepper and salt


Heat the oil in a pan over low-medium heat, add the leek and the garlic and cook for about 3 minutes, stirring occasionally. Add chili, cinnamon, cumin and ginger and cook for about 1 minute. Add the carrots, pumpkin and lentils, stir. Pour in the stock and let simmer for little under one hour.

Remove the cinnamon stick and add the lemon juice. Process or blend the soup until smooth, reheat the soup and add salt or pepper if needed. Serve with some fresh coriander.

Enjoy!