Quick Moroccan Pumpkin Soup
Ingredients
100g butter
10 cloves garlic chopped
3 onions sliced
3 heaped tbsp Mo'rocckin Paste
3/4's large pumpkin peeled and diced
2 tins cannellini beans drained
2L chicken stock
2 tsp Man Grind
200g natural Greek yoghurt
1 tsp honey
1 tsp lemon juice
Pinch of Man Grind
Few drops of sesh oil
Instructions
1:
Add butter to a large soup pot and sauté onions and garlic for 3-4 minutes to soften.
2:
Next add the Moroccan paste, cook off for a minute.
3:
Add the diced pumpkin, stir to coat in the Moroccan paste.
4:
Pour in chicken stock, cannellini beans and season with Man Grind.
5:
Simmer over a medium heat for about 30 minutes or until the pumpkin is cooked and falling apart.
6:
Blend with a stick blender until smooth.
7:
Taste to check the seasoning and add more man grind if needed.
8:
To make the whipped feta blend all ingredients in a food processor until smooth, dollop in the middle of the bowls of soup to serve.
Use oil instead of butter for vegan/dairy free and omit the whipped feta.
Love this recipe and want more?
Try the Pepper & Me Club!
If you're after new and creative recipes to use your Pepper & Me products in then our Club is the place for you. For $5NZD a month, we have a library of delicious recipes for you to own your dinner table.
