Moroccan Spiced Pumpkin Leek and Cauliflower Soup

This soup is full of flavour and just what you need to warm your tummy during those cold winter nights

Submitted by Jarrah King

Moroccan Spiced Pumpkin Leek and Cauliflower Soup

This soup is full of flavour and just what you need to warm your tummy during those cold winter nights
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Serving: 6
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients
 

  • 1x butternut pumpkin peeled and chopped
  • 1/2 cauliflower cut into florets
  • 2x carrots peeled and chopped
  • 1x leek cleaned and sliced
  • 3tsp minced garlic
  • 1tsp minced ginger
  • 2x tbs butter
  • 4-5 cups of stock (vegetable or chicken)
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp turmeric
  • 2-3tsp cumin
  • 1/2 tsp paprika
  • Garnish with coriander (optional)
  • Season with salt and pepper

Instructions
 

  • Step 1 (this step is optional you can add all the ingredients without sautéing leeks first)
  • In a sauté pan add the leeks and butter and sauté till lee is tender then add the garlic and sauté for another minute.
  • Step 2
  • Pour the sautéed leeks into your slow cooker and add the rest of the ingredients and cook on low for 6 hours or until vegetables are tender.
  • Step 3
  • Blend until smooth (be careful as the soup will be extremely hot) and serve with some crusty bread and enjoy !

2 thoughts on “Moroccan Spiced Pumpkin Leek and Cauliflower Soup”

  1. 10 minutes preparation…….I guess that is for the carrots only.
    Any body who can peel and cut up and dice a whole pumpkin in 10 minutes should be in the olympics let alone cauliflower, carrots garlic et al.
    However with some chilli the result is good. Serve with sour cream or natural joghurt with a dusting of smoked paprika for an excellent result.
    Allow just a tad longer for preparation.

  2. Something went wrong here, maybe I got the spice ratio wrong as it didn’t taste good. I ended up adding curry powder and coconut cream to disguise the flavour so it ended up nice.

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