John Myers
Pumpkin Cream Soup with Ras El Hanout
The perfect pumpkin cream soup with ras el hanout recipe with a picture and simple step-by-step instructions.
- 1 piece Hokkaido pumpkin
- 1 piece Butternut squash
- 4 piece Carrots
- 2 piece Parsley root
- 1 piece Parsnip fresh
- 1 piece Celery root
- 2 piece Leek
- 1 piece Onion
- 1 piece Clove of garlic
- 1 piece Bouquet garni
- 1 tbsp Clarified butter
- 500 ml Cream
- 1 pinch Salt
- 1 pinch Chilli (cayenne pepper)
- 1 pinch Ras-El-Hanout Spice Mixture Morocco
- For the pumpkin cream soup, first clean the root vegetables and peel and core the pumpkins. Bring all the bowls and the pumpkin seeds to the boil with water, add the bouquet garni and use them to make the vegetable stock. The broth should simmer over a low heat for about 1 hour.
- Cut the peeled vegetables into cubes and fry them in clarified butter, bring to the boil with the vegetable stock and cook until al dente. When adding the cream, partially puree with the hand blender.
- Season to taste with salt, cayenne pepper and Ras el Hanout.
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