• [Moroccan ]
• [Soups]

Creamy pumpkin soup with ginger and chilli honey

• Source Vegetarian tagines & couscous

• 3 Tablespoon olive oil
• 1 Tablespoon butter
• 1 onion  (chopped)
• 50 Gram ginger  (chopped)
• 2 Teaspoon coriander seeds
• 2 Teaspoon fennel seeds
• 1 KiloGram pumpkin  (peeled, deseeded, roughly chopped)
• 1 Litre vegetable stock
• 150 Mililitre cream
• 2-3 Tablespoon honey (runny)
• 1-2 Teaspoon dried red chilli  (finely chopped)

1. Heat olive oil and butter in saucepan, stir in onion, ginger, coriander seeds and fennel seeds then sauté for 2-3 minutes
2. add pumpkin, stir to coat then pour in vegetable stock. bring to boil then cover and simmer for 25 minutes until pumpkin is very tender
3. purée with a stick blender
4. simmer
5. season well with salt and pepper, then stir in cream
6. Heat the honey (runny) in a small pan and stir in the chopped dried red chilli
7. Stir honey/chilli mix through

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