Moroccan Pumpkin Soup

Autumn brings cooler weather and pumpkin is in season. Soup is a warming meal that is quick, easy and nourishing.

By adding Moroccan seasoning it gives the pumpkin soup a nice flavour boost, but there is a few variations in the notes section of the recipe.

Moroccan Pumpkin Soup

Moroccan spiced pumpkin soup

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course: Light meal, Soup

Ingredients Method Notes

Ingredients

  

• 1 clove Garlic crushed or 1 tsp
• 1 Tbsp Olive Oil
• 1 Onion finely diced
• 1 tsp Moroccan Seasoning
• 1/2 Butternut Pumpkin diced
• 1 Sweet potato peeled and diced
• 1 Potato peeled and diced
• 1 Carrot peeled and diced
• 1-1/12 Lt Stock (Chicken or Vegetable)
• Pinch Salt
• Pinch Black Pepper

Method

 

1. In a large saucepan fry onion and garlic until soft
2. Add remaining vegetables with the Moroccan seasoning and gently fry 2-3 minutes
3. Add stock and simmer approximately 30 minutes or until the vegetables are soft
4. Puree soup with a stick blender until smooth and serve.

Notes

Variations

Spice mix can be omitted for a plain pumpkin soup.

1/2 cup of cream could be added after blending for a creamier soup.

1-2 tsp Curry powder can replace the Moroccan seasoning, or replace with 1-2 Tbsp of Smoked Paprika, or 2 Tbsp of any Curry Paste or Thai paste – also add a can of Coconut cream with the Curry or Thai pastes.

Soup freezes well.