Moroccan pumpkin soup

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

Recipe «Moroccan pumpkin soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author sheff would need: 1/4 cup olive oil, 1 leek, white part only, thinly sliced, 3 cloves garlic, finely chopped, 1 red birdseye chilli, finely chopped, 1 cinnamon stick , 3cm piece ginger, peeled, thinly sliced, 1 1/2 tsp cumin seeds, 2 carrots, peeled, coarsely chopped , 1.5kg butternut or Queensland blue pumpkin, peeled, seeded , cut into 3cm pieces, 1/3 cup yellow split peas, Juice of 1/2 lemon, Coriander sprigs and soup sprinkles, to serve.

Ingredients:

• 1/4 cup olive oil 
• 1 leek, white part only, thinly sliced 
• 3 cloves garlic, finely chopped 
• 1 red birdseye chilli, finely chopped 
• 1 cinnamon stick 
• 3cm piece ginger, peeled, thinly sliced 
• 1 1/2 tsp cumin seeds 
• 2 carrots, peeled, coarsely chopped 
• 1.5kg butternut or Queensland blue pumpkin, peeled, seeded , cut into 3cm pieces 
• 1/3 cup yellow split peas 
• Juice of 1/2 lemon 
• Coriander sprigs and soup sprinkles, to serve 

Instructions

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.