This spicy Moroccan soup with cumin, chilli and ginger has an unusual kick–not your average sweet butternut soup.
Fry the onions in oil until soft and translucent.
Add the garlic, ginger and chilli and stir. Add the spices and mix through for a few minutes. Add the rest of the ingredients to the pot and just enough water to cover all the vegetables. Bring to the boil and then continue cooking on a low heat for about an hour. Add a little more water if the soup is looking too thick.
Use a ha