Moroccan Spiced Pumpkin Leek and Cauliflower Soup


May 4, 2017

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

  • Prep: 10 mins
  • Cook: 6 hrs
  • Yields: 6 bowls


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


1Step 1 (this step is optional you can add all the ingredients without sautéing leeks first)

2In a sauté pan add the leeks and butter and sauté till lee is tender then add the garlic and sauté for another minute.

3Step 2

4Pour 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.

5Step 3

6Blend until smooth (be careful as the soup will be extremely hot) and serve with some crusty bread and enjoy !

Submitted by Jarrah King


1 Review


August 2, 2021

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.

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