Moroccan Spiced Pumpkin Soup

Updated: May 8

With winter fast approaching why not add a exoctic twist to a classic soup with Smokey Joe's Moroccan spice mix.

What you need

1/4 cup (60ml) olive oil

1 leek, white part only, thinly sliced

3 cloves garlic, finely chopped

1 tablespoon Smokey Joe's Moroccan seasoning

2 carrots, peeled, coarsely chopped

1.5kg butternut, peeled, seeded, cut into 3cm pieces

1/3 cup (70g) yellow split peas

1.5 litres chicken stock or water

Juice of 1/2 lemon

Coriander sprigs, to serve

What to do

1. Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 teaspoons salt, stirring occasionally, for 3 minutes or until soft. Add Smokey Joes Moroccan spice blend and stir for 1 minute or until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.


Add 1.5 litres of stock or water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.


Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth.

Return soup to pan and reheat over medium heat.

Serve topped with coriander sprigs or for something different garnish with roasted pepita seeds and torn goats cheese or spice it up with harissa.






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