Ras el hanout gives your favorite fall soup a subtly spicy twist.
Soup season: it’s on. This was adapted from a recipe by Half Baked Harvest. Her delicious version includes goat cheese (definitely give that variation a try sometime if you do dairy), a different spice blend, and is topped with pistachios. I thought I’d give it a vegan/nondairy whirl, and experiment with other flavor notes. The ras el hanout works SO beautifully with winter squash – if you don’t happen to make this particular recipe, do try it on squash in another dish.
- 1 head garlic, plus olive oil for drizzling
- 1 cup raw pumpkin seeds
- 1 teaspoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 butternut squash, approx 2 lbs (about 6 cups cubed)
- 2 teaspoons ras el hanout
- 2 teaspoons salt
- ½ teaspoon fresh black pepper
- 4 cups vegetable broth
- 1 cup coconut milk yogurt (plain)
- 1 inch fresh ginger, finely grated
- juice of ½ lemon
- ½ cup pomegranate arils
- Preheat oven to 350. Lop the very top off your head of garlic, remove excess paper, drizzle with a touch of olive oil, and wrap in foil. Toss the pumpkin seeds with oil, then add smoked paprika, cumin and salt. Spread in a single layer on baking sheet.
- Bake both together for 20 mins. Remove baking sheet with seeds and set aside to cool. Crank up the oven heat to 425 and continue roasting garlic for another 2 minutes, until insides are totally soft.
- While this is going on, you're prepping your veggies, of course! When that's sorted, heat coconut oil over medium-high in a large soup pot. Add the onions and red peppers together and saute until softening, about 5-6 minutes. Add the cubed squash, ras el hanout, salt and pepper, and saute together for about another 5 minutes, then add the vegetable broth. Bring to a boil, then turn down to a simmer and cook for 30 minutes.
- Here, you can use your immersion blender right in the pot, or add in batches to another high speed blender. Either way, blend to desired smoothness.
- In a small dish, whisk together the grated ginger and coconut yogurt. Reserve about ⅓ cup of it for topping each bowl, then stir the rest right into the soup. Mix in lemon juice, then taste and adjust for seasoning.
- Ladle your soup into bowls, and top each with a dollop of the coconut ginger yogurt and a sprinkling of spiced pumpkin seeds (you'll likely have some leftover to nosh) and pomegranate arils.
— posted by Anne