Sunday, February 10, 2019

Moroccan Pumpkin Soup

Closeup of bowl of Moroccan pumpkin soup
Leeks on Top for Color Contrast

Recipe from Dan Musicant’s sister


Looking for creative uses for leftover pumpkin from the delightful Argentinian beef stew in a pumpkin recipe, I came across a recipe I printed out way back in 2011 when I first started this blog. I’ve already blogged a more elaborate Moroccan Butternut Soup as well as a Savory Roasted Pumpkin Soup and a Chunky Ginger Pumpkin Soup, but the addition of allspice makes this recipe unique. So I adapted it for the amount of leftover pumpkin that I had, and added some extra chickpeas, since my husband isn't a fan of super-smooth soups. I also chose to serve the sautéed leeks on top, instead of pureeing them with the pumpkin and spices, for variety of taste and texture.

This recipe seeks to create a balance between the earthiness of pumpkin and leeks, the sweetness of honey, and salty and spicy components. Depending on your particular pumpkin’s flavor and your own preferences, feel free to change the ingredient quantities slightly for your perfect earthy to sweet to salty to spicy ratio. Enjoy this simple wintery soup with either fresh or canned pureed pumpkin.

Bowl of Moroccan pumpkin soup topped with leeks
A Substantial Soup for Winter
Moroccan Pumpkin Soup
serves about 4

1 medium leek
1½ tbsp. olive oil
2½ cups pureed pumpkin
2½ cups chicken or veggie broth
1¼ cups cooked chickpeas
2 tbsp. honey
¾ tsp. cinnamon
2 pinches allspice
¼ tsp. salt
a few grinds black pepper

Split leek in half lengthwise and rinse out dirt from between the leaves. Thinly slice then chop only white and light green parts. You will have about 1 cup.

Sauté leeks in olive oil over medium heat until soft and translucent, about 5 - 7 minutes. Put cooked leeks in small dish to serve with the soup.

Stir together pumpkin puree, broth, chickpeas, honey, cinnamon, allspice, salt and pepper in a 2-quart saucepan. Bring to boil, stirring frequently to prevent sticking. Lower heat to medium low and simmer 15 minutes, stirring every few minutes.

Taste and adjust seasonings if needed.

Serve topped with sautéed leeks.

pot of chicken broth with chickpeas, pumpkin, and spices
Combine Sweet, Savory, and Spicy Ingredients
Simmering pot of Moroccan pumpkin soup
Simmer and Stir
pot of Moroccan pumpkin soup and small dish of sauteed leeks
Ready to Serve
Bowl of Moroccan pumpkin soup topped with sauteed leeks
Both Good Looks and Good Taste

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