Soups
Moroccan Pumpkin Soup
29
Apr
Apr
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
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
Instructions
- In a large saucepan fry onion and garlic until soft
- Add remaining vegetables with the Moroccan seasoning and gently fry 2-3 minutes
- Add stock and simmer approximately 30 minutes or until the vegetables are soft
- 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.
