Go Back
Meals That Heal: Moroccan Pumpkin Soup

Moroccan Pumpkin Soup

Everyone enjoys pumpkin soup - this one comes with a Moroccan twist!

Ingredients
  

  • 1 Sugar Pumpkin
  • 1 tbsp Coconut Oil
  • 2 tbsp olive oil
  • 1 Onion (diced)
  • 2 Carrots (sliced)
  • 2 Celery Sticks (sliced)
  • 3 Garlic cloves (crushed)
  • 1 tbsp Ginger (grated)
  • tsp Cumin
  • tsp Paprika (smoked)
  • 1 tsp Turmeric
  • ½ tsp Cinnamon
  • tsp Cloves
  • ½ tsp Cayenne
  • ½ tsp Salt & Pepper
  • 1 Lemon (juiced)
  • 4 cups Vegetable stock
  • 2 Bay leaves
  • 1 handful Pepitas (roasted) - for garnish
  • 1 sprinkle Cayenne - for garnish
  • 1 drizzle Yogurt - for garnish

Instructions
 

  • Prepare a baking sheet with parchment paper or lightly oil it. Adjust oven rack to lower-middle position and preheat oven to 375 degrees. Split pumpkin in half with a heavy chef’s knife or cleaver. Scoop out the seeds and save to be roasted if you like. Rub pumpkin on all surfaces with oil and season with salt. Place cut-side-down on the baking sheet and place in the oven. Roast until completely tender, flipping halfway through cooking for a total cook time of 1 to 1 1/2 hours. Remove from the oven and let rest until cool enough to handle.
  • While the pumpkin is roasting make the soup base. Heat the oil in a medium saucepan over medium heat. Add the onions, celery and carrots. Cook for 5 minutes until softened, stirring occasionally to ensure vegetables do not burn.
  • Add the garlic, ginger salt, pepper and ground spices. Cook for 1-2 minutes, until fragrant. Stir the whole time to ensure spices do not burn. 
  • Add in the lemon juice to deglaze the pot. Stir to make sure none of the spices are sticking to the bottom of the pot. 
  • Stir in the stock, and add the bayleaf. Bring to a boil and reduce to a simmer for 15 minutes. 
  • Using a large spoon, scoop the flesh out of the pumpkin and add it to the pot. Simmer for 15 minutes longer, then remove bay leaves and discard.
  • Purée soup in a blender in batches or with a hand blender in the pot until completely smooth, Season soup to taste with salt and pepper.
  • Serve in bowls with garnishes. 
  • Soup can also be cooled down and stored in the refrigerator for up to 1 week or frozen for up to 6 months. Leftovers always taste amazing so I recommend making a large batch at one time to have on hand and freeze.
Tried this recipe?Let us know how it was!