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

- Moroccan

Serves

- 1

Cooking Time

-15-20 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 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

HOW TO PREPARE MOROCCAN SPICED PUMPKIN SOUP

  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

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