Moroccan Vegetable Soup

As you can see, we made this soup in the fall around Halloween. From what we remember, it was delicious!

Serves 4

Ingredients:

1 tbs olive or sunflower oil

1 tbs butter

1 onion, chopped

1 1/2 cups chopped carrots

1 1/2 cups chopped parsnips

8 oz pumpkin

about 3 3/4 cups vegetable or chicken stock

lemon juice, to taste

 

For the garnish:

1 1/2 tsp olive oil

1/2 garlic clove, minced

3 tbs chopped fresh parsley and cilantro, mixed

a good pinch of paprika

Directions:

- Heat the oil and butter in a large pan. Add the onion and fry for about 3 minutes until soft, stirring occasionally. Add the carrots and parsnips and stir well. Cover and cook over low heat for 5 minutes longer.

- Cut the pumpkin into chunks, discarding the skin and pith. Stir into the pan, cover, and cook for 5 minutes longer. Add the stock and seasoning and slowly bring to a boil. Cover and simmer for 35 to 40 minutes until the vegetables are tender.

- Leave the soup to cool slightly. Pour into a food processor or blender and puree until smooth, adding a little extra water if the soup seems too thick. Pour back into the rinsed pan and reheat slowly.

- To make the garnish, heat the oil in a small pan. Add the garlic and herbs and fry for 1 to 2 minutes. Add the paprika and stir well.

- Adjust the seasoning of the soup and stir in lemon juice to taste. Pour into bowls and spoon a little of the prepared garnish on top, which should then be lightly swirled into the soup.