Pumpkin soup with cumin

This soup could be the all-time favourite soup we sell in our stores. The taste of the North-African cuisine can be recognized in the combination of pumpkin and cumin. It is common in the Moroccan cuisine to combine carrot and cumin. Cumin seeds reveal their secret when you briefly fry them with the other spices.

Serves 4 people

• 50 ml olive oil
• 1 medium-sized onion, coarsely chopped
• ½ carrot, 1 cm thick slices
• 2 cloves garlic, minced
• 2 tsp. cumin seed
• ⅛ tsp. chili powder
• 1,25 kg bottle shaped pumpkin, washed, seeded and cut in pieces
• 1 l water
• ⅛ lemon, juice
• sea salt
• —
• coriander
• roasted seeds zie hier

Heat the olive oil in a large pan and fry the onion and the carrot with a pinch of sea salt. Add the cumin seeds and chili powder and fry briefly and then add the water and pumpkin. Cook the pumpkin on medium heat until ready. Check if it’s ready with a fork. Blend the soup until smooth with a hand blender, this can take a while. Season with extra chili powder, lemon juice and sea salt. Serve with a generous amount of coriander and roasted seeds and pits.