A warm bowl of Moroccan pumpkin soup on a rainy day has to be the most comforting meal! It’s easy, delicious, and ready in only 30 minutes!
Pumpkin
My mum always tells me that when I was a baby I ate so much pumpkin that I eventually got sick of it! Seems like the myth about taste buds changing every 5 to 7 years is true! I am certainly loving pumpkin now and I don’t think that will go for a while.
What’s great about making pumpkin soup is that when pumpkins are in season, they are very affordable. So not only will you save on grocery shopping, but you’ll have a big batch of soup in the fridge for at least the next few days. I must admit, the only part I don’t enjoy about cooking with pumpkin is peeling the skin. I usually get a stronger male to help! Even if I have to do it myself, it’s worth the effort!
Chickpeas
My inspiration for this Moroccan style pumpkin soup came from a restaurant that we once had dinner in on one of our lasts road trips. Normally I would leave out the chickpeas and use my usual spices but that soup was so delicious that I had to re-create it!
In this recipe I used canned chickpeas as I was pressed for time. Please feel free to use dried chickpeas if you have the time! If you want to learn how to use dry chickpeas please have a look at this blog post. Here, I provide a few ways to prepare the dry chickpeas depending on how much time you have.
Did you like chickpeas?
If you like this recipe and enjoy cooking with chickpeas, have a look at my other recipes that contain chickpeas.
Moroccan Pumpkin soup
Ingredients
- 6 cups Crown pumpkin cut into medium sized cubes)
- 1 large Brown onion (finely diced)
- 3 Tbsp Olive oil
- 1 can Chickpea (400g)
- 1 cup Tomato passata
- 3/4 cup Coconut yoghurt
- 4 cloves Garlic (minced)
Moroccan spice mix
- 2 tsp Cumin seeds (ground)
- 2 tsp Salt
- 1/2 tsp Corriander powder
- 1/2 tsp Paprika powder
- 1/2 tsp Cinnamon
- 1/2 tsp Pepper
Instructions
- Pre-heat the oven to 180 C degrees.
- Peel the pumpkin and cut it into small cubes. Add the pumpkin cubes into a baking dish. Roughly chop the onions and add them to the baking dish. Add 2 tsp of the Moroccan seasoning, a drizzle of olive oil and bake in the oven until nicely roasted (about 20 minutes).
- Add the roasted pumpkin to a pot with 750 ml of water (or stock). In the empty baking dish add 1/4 cup of the chickpeas. Roast in the oven until nice and crispy (approx 10 minutes). The roasted chickpeas will be used for the topping but you can skip this step.
- Add the remaining moroccan spice mix, the tomato sauce and coconut yoghurt to the pot. Using a stick blender, blend the soup to the consistency you like.
- Add the chickpeas and the grated garlic then do one last taste test to make sure nothing is missing. At this point I usually add some more salt. Bring the soup to a boil and serve fresh with toasted bread.
