Moroccan Spiced Pumpkin Soup
A Moroccan soup with spices and pumpkin. Serve it steaming hot.
Chef Vicky Ratnani Moroccan Spiced Pumpkin Soup Recipe

- 1

Cooking Time

-15-20 min


- Medium

Preparation Time

- 10 min


  • 1 pumpkin; 1 red bell pepper; 1 tomato seedless; 1 tbsp coriander seeds; 1 tbsp cumin seeds; 1 cinnamon stick; 4 5 garlic cloves; 1 tbsp ginger; 1 tbsp aleppo pepper; 1 sliced onion; 1 tbsp butter; 2 to 3 tbsp olive oil; 1 tbsp tomato puree; 2 cups vegetable stock; 1 tbsp Fresh cream; Few parsley leaves; salt; water; Thyme leaves; Rosemary leaves; Chive sprigs; Chilli oil; Fresh cream


  1. 1

    Roughly chop the pumpkin.
  2. 2

    ; In a pan, roast the spices: coriander seeds, cumin seeds, cinnamon stick, and aleppo pepper.
  3. 3

    ; Blend the roasted red bell pepper, chopped seedless tomato, roasted spices, garlic cloves, ginger, salt, and some water to prepare a smooth paste.
  4. 4

    ; Heat butter and olive oil in a pan.
  5. 5

    ; Add chopped onion and pumpkin.
  6. 6

    ; Mix with the paste.
  7. 7

    ; Add tomato puree.
  8. 8

    ; Stir for a minute.
  9. 9

    ; Add vegetable stock and cook the soup on a low flame for 15 to 20 minutes.
  10. 10

    ; Blend the soup with some salt, fresh cream, and a few parsley leaves.
  11. 11

    ; Pour the pumpkin soup in a serving bowl.
  12. 12

    ; Serve the hot soup after garnishing with thyme and rosemary leaves, chopped chive sprigs, chilli oil and some fresh cream.
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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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