I won’t even mention the T-word in this post, but the distinct orange colour of this soup will no doubt provide you with a cheerful, tasty and warming antidote to the dark times we seem to have entered. If I’m completely honest, part of this soup was about using the leftover pumpkin from our flan recipe and was largely made up on the go. It turned out to be delicious, so we thought we’d share it with you!
I must begin with the disclaimer that this soup may taste drastically different depending on what kind of Ras El Hanout you use. Ras El Hanout is a north African spice mix which is traditionally a blend of the best of what your local epicier has to offer. You’ll find them in a range of forms, with different blends and across a spectrum of price ranges. The mix I used in this recipe was the in-house offering from the Unicorn in Manchester. Whatever your shop of choice has to offer, and if you’re adventurous, you could make your own. YouTube chef Alex “French Guy Cooking” Gabriel has a great series of videos on spices – here’s one of spice mixes, which you can listen to as you chop your veg!
Warming Ras El Hanout Soup
serves 4, and you can bulk it up with a nice flat bread, or by adding more rice, if you wish
- a small Pumpkin (around 600-800 grams when unpeeled unpeeled)
- 1 large sweet potato
- 1 bunch curly leaf parsley
- 100 grams basmati rice
- 1 litre good quality stock
- 1 large red onion
- 4 cloves garlic
- 1 branch fresh rosemary
- 1 tbsp ras el hanout
- Salt and freshly ground black pepper
- Olive oil (for roasting)
- Preheat the oven at around 200 C
- Peel and cube your pumpkin and sweet potatoes. Peel and quarter your onion, peel the garlic and give it a gentle smash. Place your vegetables and herbs in a baking tray with a generous helping of olive oil.
- Rub around 1 heaped tablespoon of rash el hanout all over your vegetables and break your rosemary branch in the mix. Pop in the oven until the veg are nice and crispy, which should take around 30-40mns, depending on your oven.
- In the meantime, prepare your stock if you need to.
- Once the vegetables are nicely roasted, place them in a soup pot along with the stock, bring to a boil and simmer for another 10-15 minutes until the vegetables are tender and fragrant
- Roughly chop your parsley and add it to the mix.
- Blitz your soup with your favourite blender, and add the rice.
- Let the soup simmer until the rice is tender, you may find that you need to add a little water.
- Enjoy with a slice of warm bread and top with fresh parsley if you have any leftover!