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Spicy Moroccan Pumpkin Soup

Spicy Moroccan Pumpkin Soup

Recipe Submitted By: bakingmad

Why not serve in crusty rolls for an edible soup bowl. Cut the top off the roll and hollow out leaving a wall of bread for the roll to retain the soup. This is a tasty soup perfect for autumn and winter,

Preparation Time	15 minutes
Baking Time	30 minutes
Portions	6
Skill Level	Easy
Average Rating

Spicy Moroccan Pumpkin Soup Ingredients

2 tbsp	Sunflower Oil
1	Onion large chopped
2	Garlic cloves, chopped
0.50 tsp	Ground Cumin
0.50 tsp	Cinnamon ground
0.50 tsp	Ginger ground
0.25 tsp	cloves ground
pinch	black pepper
2 tbsp	Dark Muscovado Sugar (Billington's)
1 kg	Pumpkin, peeled and diced
750 ml	vegetable stock
1	chickpeas, 1 can drained
	Tobasco sauce, a dash
	Lemon a squeeze of fresh juice
	Cayenne Pepper, to sprinkle on top

Additional Ingredients

crusty rolls, to serve the soup in

This recipe uses

How to make Spicy Moroccan Pumpkin Soup

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Heat the oil in a large pan and add the onion and garlic. Cook gently for 2 - 3 minutes until beginning to soften, then add the spices, sugar and pumpkin
Cook for 5 minutes, stirring until fragrant. Pour in the stock and bring to the boil.
Simmer gently until the pumpkin is tender. Add the chickpeas, Tobasco and lemon juice.
Taste and adjust the seasoning if needed
Puree the mixture in a food proessor or with a hand blender until smooth
Prepare the rolls by cutting off a lid and scooping out the bread. Leave a wall of bread for the soup to soak into. Before filling the rolls nmake sure they sit flat in a bowl. Carefully fill the rolls with warm soup, sprinkle with cayenne pepper and serve!