Soup recipes
45 minutes
Spicy Moroccan chicken-and-pumpkin soup
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Spicy Moroccan chicken-and-pumpkin soup
10
Easy
15 minutes
45 minutes
Ingredients
- 800 g Woolworths prepared pumpkin
- 2 x 400 g chickpeas cans, drained
- 2 T Woolworths Moroccan rub
- 2 T Woolworths mild curry powder
- 1 T olive oil
- 1 x 400 ml coconut milk can
- 2 cups vegetable stock
- 1 x 2-pack Woolworths Heat and Eat garlic naan breads
- 2 T butter, softened
- 1 T Woolworths harissa blend
- 1 T Woolworths chilli crunch seasoning
- 2 T Woolworths chilli crunch
- 2 T pomegranate rubies
Method
1. Preheat the oven to 200°C. Toss the pumpkin and chickpeas with the Moroccan rub, curry powder and olive oil. Roast until soft and slightly charred, about 30 minutes.
2. Remove from the oven and blend with the coconut milk and vegetable stock.
3. Heat the naan according to package instructions. Mix the butter and harissa, smear onto the naan and allow to melt.
4. Spoon the soup into large bowls and garnish with the chilli crunch seasoning, chilli crunch and pomegranate rubies.
Photography: Shavan Rahim
Videography: Romy Wilson
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones
Looking for a little extra flavour and kick? Make your meals tastier using flavour-packed seasonings and herbs from Woolworths.
