Moroccan Pumpkin Soup International Recipe

Soup Tureen

Moroccan Pumpkin Soup Recipe Description:

Try Moroccan pumpkin soup. It is a hearty soup with international flare!

Serves: 8.

Contributed by: Dan Musicant (given me by my sister several years ago)


  • 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

Moroccan Pumpkin Soup Recipe Directions:

  1. Take one cup of dried, washed chickpeas and soak overnight.
  2. Cooked chickpeas 1 1/4 hours. Or, use 2 cups canned chick peas.
  3. Heat the oil in a large saucepan over med-low heat.
  4. Add the leeks or onions and sauté until soft and translucent, 5 to 10 min.
  5. Combine the broth, pumpkin, chickpeas, sugar, spices, salt and pepper.
  6. Heat until boiling point.
  7. Reduce heat to low, and simmer.
  8. If using the cinnamon stick, simmer for 15 minutes and discard stick.
  9. Check for seasonings. Combine with cooked leeks or onions.

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