MOROCCAN ROAST PUMPKIN SOUP
Moroccan Roast Pumpkin Soup
Preheat oven to 225°C.
Toss pumpkin in half the oil & place in a roasting dish.
Roast in preheated oven until browned & cooked through. Once cooked remove from the oven.
Meanwhile place remaining oil in a large saucepan & sauté the onion over low heat until translucent.
Add garlic & spices & continue to cook for a further 1-2 minutes.
Add stock, lemon juice & roasted pumpkin to the saucepan & cook slowly for 30 minutes.
Remove from heat & blend until smooth. Serve.