1 leek, sliced into rings
1 clove of garlic, finely chopped
2 tbsp olive oil
1 organic pumpkin (approx. 1 kg) with the skin left on, finely chopped
2 orange Sweet Palermos, chopped
3 tsp ras el hanout (ground spices)
2 vegetable stock cubes
1.3 l of hot water
3 tbsp pumpkin seeds, toasted
1. Briefly fry the leek and garlic in a little olive oil. Then add the pumpkin and Sweet Palermo and fry for a further 5 minutes, stirring frequently. Add the ground spices.
2. Add the 1.3 l of hot water and the two vegetable stock cubes and bring to the boil. Cover the pan, reduce the heat, and leave for 20 minutes, stirring occasionally.
3. Remove the pan from the heat, then purée the mixture into a smooth soup.
4. Garnish with some toasted pumpkin seeds and a few chili flakes for extra spice.