in Soup Recipes

Pumpkin, zucchini, and potato soup with Ras el Hanout

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Ingredients for 4 servings:

  • ½ Hokkaido pumpkin(s)
  • 1 zucchini
  • 2 m.-sized potatoes
  • 1 m.-sized sweet potato(s)
  • 1 onion(s), white
  • 2 cloves garlic
  • 200 ml cream, organic
  • 1 liter of water or vegetable broth
  • ½ tsp Ras el Hanout, more if desired
  • salt and pepper
  • chili

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the pumpkin, remove the seeds, and cut into strips. Wash and slice the zucchini. Peel the potatoes, sweet potatoes, and onions and chop into large pieces. Peel the garlic. Spread the vegetables on a baking sheet lined with parchment paper. Place the garlic under a piece of potato; you want it to cook but not become bitter and roasted. Roast in the oven at 180°C for 25-30 minutes. The vegetables can be slightly browned; this adds flavor. Then blend with cream, water, or broth and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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