Moroccan pumpkin soup

Moroccan Pumpkin Soup

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

Moroccan Pumpkin soup

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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Servings 4 people

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.

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