Posted On: 2016-08-05 14:55:50



1 Tablespoon olive oil

1 large onion, sliced

2 cloves garlic, peeled & crushed

1 leek, sliced

2 teaspoons turmeric

1 teaspoon smoked paprika

1 teaspoon Moroccan spice mix (ras-el-hanout) I got mine at the supermarket, but you can make it yourself from common spices.
If you don’t have it, just leave it out

1/2 crown pumpkin

3 carrots

1 Litre vegetable stock

2 Tablespoons pesto

1/4 cup cream (optional)



Heat the olive oil in a fry pan over a medium heat. 

Add the the onion & garlic, fry for 2 minutes. 

Add the leek & spices & cook for another 3 minutes.  

Set the pan aside while you prepare the rest of the vegetables.

Peel chop the pumpkin carrots into similar sized pieces. 

Place in a large pot along with the vegetable stock. 

Bring to the boil, then turn down the heat to a simmer. 

Add the onion spice mix from the fry pan. 

Cook for around 15-20 minutes (will depend on the size of your vegetable pieces) or until soft. 

Add the pesto cream.

Blend together until smooth.

Season to taste with salt pepper.

To serve, top with natural yoghurt, fresh coriander a sprinkle of turmeric.

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