Pumpkin soup with ras el hanout

A delicious way to start autumn: pumpkin soup!

6

Ingredients

1 hour

minutes

210

calories

"Autumn calls for pumpkin soup, and pumpkins are in season. This is your sign to make a delicious soup today. Easy-peasy, and you'll have a delicious soup on the table tonight. Can you smell it already?" - Lobke

 

Let's get started!

  1. Cut the pumpkin into equal cubes, about 3 by 3 cm. Cut the pointed peppers into strips and the red onion into large chunks.
  2. Mix your chopped ingredients in a bowl with the crushed or grated garlic, the ras el hanout, and a splash of olive oil.
  3. Spread everything on a baking tray and put it in the oven for about 45 minutes at 180 degrees.
  4. Meanwhile, boil 1 to 1.5 liters of water, depending on how thick you want your soup, and add the bouillon cube.
  5. Add the vegetables to the pan and blend with a hand blender until you have a smooth soup. Then stir 100ml of crème fraîche into the soup.

 

And you're done! Enjoy your meal, chef :) 

 

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Ingredients

6

  • 1 bottle gourd  
  • 2 pointed bell peppers  
  • 2 red onions  
  • 2 cloves of garlic  
  • 3 tablespoons ras el hanout  
  • 100 ml crème fraîche  

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