Moroccan pumpkin soup

Take an Australian classic like pumpkin soup, add a Moroccan twist and make this "souper" meal which is vegan friendly.

The ingredient of Moroccan pumpkin soup

1. 1/4 cup (60ml) olive oil
2. 1 leek, white part only, thinly sliced
3. 3 cloves garlic, finely chopped
4. 1 red birdseye chilli, finely chopped
5. 1 cinnamon stick
6. 3cm piece ginger, peeled, thinly sliced
7. 1 1/2 teaspoons cumin seeds
8. 2 carrots, peeled, coarsely chopped
9. 1.5kg butternut or Queensland blue pumpkin, peeled, seeded (see note), cut into 3cm pieces
10. 1/3 cup (70g) yellow split peas
11. Juice of 1/2 lemon
12. Coriander sprigs, to serve
13. Soup sprinkles, to serve

The instruction how to make Moroccan pumpkin soup

1. Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 teaspoons salt, stirring occasionally, for 3 minutes or until soft. Add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.
2. Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.
3. Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Serve topped with coriander sprigs and soup sprinkles.

Nutritions of Moroccan pumpkin soup

calories: 254.774 calories
fatContent: 11 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 26 grams carbohydrates
sugarContent: 16 grams sugar
fibreContent:
proteinContent: 9 grams protein
cholesterolContent:
sodiumContent: 16.07 milligrams sodium