Pumpkin Soup - spicy

1 1tsp Olive Oil
1 medium (2-1/2" dia) Onions, raw
2 tsp Spice Mixes (several Blended)
5 gram(s) Stock Powder - Vegetable - Massel
1500 gram(s) Pumpkin - Qld Blue or Kent

Ras el Hanout
Contains: Paprika, Cumin, Ginger, Coriander Seed, Cassia, Turmeric, Fennel Seed, Allspice, Cardamom Green, Dill Seed, Galangal, Nutmeg, Orris root, Bay Leaves, Caraway Seed, Cayenne, Cloves, Mace, Black Pepper, Brown Cardamom, Whole Kashmiri Saffron Stigma.
Description & Use: Ras el Hanout is a classic blend used in Moroccan cooking. The name means ‘top of the shop’ or the very best spice blend that a spice merchant (Souk) has to offer.
When Herbie developed this Ras el Hanout, he researched many traditional recipes and then came up with his own interpretation. Herbie did leave out the Spanish Fly and the Hashish, however the Herbie’s Spices Ras el Hanout is an incredibly beautifully balanced example of this versatile Moroccan spice.
To make a spiced cous cous, just add ½ a teaspoon of Ras el Hanout per cup, the spices will make it wonderfully fragrant and the Saffron will give a golden colour.
Sprinkle onto chicken and fish before cooking.
Use in tagines of chicken and lamb.

Fry onion in 1 tsp oil till softened (can add spices if liked (2 tsp)
Add pumpkin and toss to coat -
Add water and stock powder, bring to boil
cover and simmer until very soft
Wizz to smooth out

Serves 10 x 1 cup portions

Serving Size: 8 x 1/2 cup