Moroccan Spiced Pumpkin Soup By Vicky Ratnani

Moroccan Spiced Pumpkin Soup

A Moroccan soup with spices and pumpkin. Serve it steaming hot.
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Cooking Time

15-20 min

Meal Type


Preparation Time

10 min



Rate This Recipe9


  • 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. In a pan, roast the spices: coriander seeds, cumin seeds, cinnamon stick, and aleppo pepper. Blend the roasted red bell pepper, chopped seedless tomato, roasted spices, garlic cloves, ginger, salt, and some water to prepare a smooth paste. Heat butter and olive oil in a pan. Add chopped onion and pumpkin. Mix with the paste. Add tomato puree. Stir for a minute. Add vegetable stock and cook the soup on a low flame for 15 to 20 minutes. Blend the soup with some salt, fresh cream, and a few parsley leaves. Pour the pumpkin soup in a serving bowl. Serve the hot soup after garnishing with thyme and rosemary leaves, chopped chive sprigs, chilli oil and some fresh cream.

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