People all over the world love the taste of pumpkin. In America, we usually use it for baking all sorts of goodies. However, in other parts of the world pumpkins are consumed as a vegetable. Here’s one with a Mediterranean flair. Try this Moroccan pumpkin soup recipe. It is a hearty soup that’s easy to make.
Serves: 8.
Contributed by: Dan Musicant (given me by my sister several years ago)
Pumpkin Trivia: While all pumpkins are edible, food manufacturers use tan-colored pumpkins to make pumpkin puree.
Moroccan Pumpkin Soup Ingredients
1 cup dry chickpeas
3 Tablespoons olive or vegetable oil
1 1/2 cups leeks(white and light green part only)
8 cups broth or bullion
2 1/2 lbs (4 cups) pumpkin puree or mashed
2 Tbs. sugar or honey
1/8 teaspoon ground allspice
2 teaspoons ground cinnamon
2 teaspoons salt
ground black pepper to taste
How to Make Moroccan Pumpkin Soup Directions
Take one cup of dried, washed chickpeas and soak overnight.
Heat the oil in a large saucepan over med-low heat.
Add the leeks or onions and sauté until soft and translucent, 5 to 10 min.
Combine the broth, pumpkin, chickpeas, sugar, spices, salt and pepper.
Heat until boiling point.
Reduce heat to low, and simmer.
If using the cinnamon stick, simmer for 15 minutes and discard stick.
Check for seasonings. Combine with cooked leeks or onions.
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