Beetroot and Pumpkin Soup

1 red onion, finely diced

1 tbsp. olive oil

750g diced pumpkin

2 beetroots, peeled and chopped

2 large cloves garlic, crushed

500ml vegetable stock

1-2 tsps. ground Ras-al-Hanout

1 tsp. miso

1 tsp. sumac (optional)

Juice of 1 lemon

Sea salt and freshly ground black pepper

Prepare the pumpkin; scoop out seeds and peel and dice the flesh. Heat the oil and sauté the onion until soft. Add the diced beetroot and pumpkin, garlic, miso and spices and stir briskly for 30 seconds. Pour in sufficient stock to cover the vegetables and simmer for 10-15 minutes or until the beetroot is soft. Purée with a stick blender until smooth; add more stock if necessary.

2017-11-22T16:50:47+00:00November 15th, 2016|Recipes, Soups|