We have officially entered the cold November and what fits the most in a cold, dark evening, than a warm and delicious pumpkin soup? October and November is the best season to cook pumpkin and explore the numerous possibilities it offers. This recipe has as its base the spice mixture ras el hanout, which comes from North Africa. The name is Arabic and it actually refers to the best spices one can sell. The combinations may vary depending on the region, but spices such as cinnamon, ground chili peppers, cumin, coriander, paprika, turmeric and cardamom are mostly the base of the mixture. Ras el hanout is widely used with meat and rice, but here it has the role to give our pumpkin soup the unique spicy taste we want in order to keep us warm the cold November nights!
Serves up to 4 people. Time needed: 45 min
400gr pumpkin cut in blocks
2 onions cut in small pieces
3-4 garlic cloves smashed and cut in pieces
1 red pepper
3, 5 vegetable stock cubes
400ml coconut milk
2 tbsp sesame oil
black ground pepper
1 tbsp ras el hanout spice mix
Heat the olive oil on a soup pan and fry a bit the onion and the garlic with the ras el hanout spice mix for about 2 min.
Add then the pumpkin and the paprika in and cook them for about 15 min. Add the vegetable stock for extra taste along with 1 liter of water. Cook the soup for about 15 min or until everything is soft enough.
Use a blender to smooth the soup until it is pureed. Now it is time for the delicious coconut milk. Stir it for about a minute and sprinkle with some sesame oil and fresh black pepper on top.
Serve with a fresh baguette on the side. Enjoy this delicious spicy pumpkin soup!
*I have served it with some couscous on the side with feta, rocket salad and brown lentil!