A collection of recipes using culinary Argan Oil.

Roasted Pumpkin and Argan Oil Soup
Serves 8
A Halloween special using seasonal pumpkin, turmeric and argan oil to bring you a delicious dish to feed a spooky dinner party
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
  1. 1 Medium Sized Pumpkin
  2. 1 White Onion
  3. 1 tbsp Culinary Argan Oil (arganic)
  4. 1 tsp Ground Turmeric
  5. 1 tsp Cumin
  6. 500ml Chicken Stock (or vegetable stock for vegan)
  7. 2 Garlic Cloves
For the Pumpkin
  1. Turn oven on to 165c
  2. Remove pumpkin core and scrape seeds out of the centre
  3. Chop the pumpkin into 1-2 inch slices
  4. Drizzle argan oil on to a parchment lined baking tray
  5. Distribute the pumpkin evenly and roll around till lightly covered in argan oil
  6. Sprinkle 1 tsp of turmeric and cumin onto the pumpkin
  7. Roast for approx 25mins until skin is blistered and browning
For the Soup
  1. Chop Onion and Garlic
  2. Simmer in pan with salt and pepper till soft
  3. When the pumpkin is roasted add to a saucepan
  4. Pour over chicken stock
  5. Bring to boil then simmer for 10 mins
  6. Blend the soup and serve with sourdough and a drizzle of argan oil on top of the soup
  1. For best results use Arganic Culinary Argan Oil
  2. Pick a nice sourdough which you dip into the soup
  3. Serve in slightly warm bowls




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