Moroccan pumpkin soup

Moroccan pumpkin soup

Here I have another great soup recipe for you: Moroccan pumpkin soup. Serve this soup with a great sandwich and some spreads for a delicious, quick, and easy meal.

Pumpkin is not an everyday vegetable. It is a typical fall vegetable, harvested in September and October. This doesn't make pumpkin any less wonderful! Pumpkin is a genuine treat, especially as the main component in a hearty soup. 

Pumpkin soup has a moderate and somewhat sweet flavor (depending on the type of pumpkin used).  It's high in vitamins, minerals, fiber, and antioxidants. You can put this vegetarian seasonal soup on the table in no time. During the fasting month of Ramadan, many people enjoy pumpkin soup instead of Harira (the famous Moroccan soup).

Recipe for two people.
Time: 30 minutes.

Ingredients:

  • One bouillon cube (vegetables).
  • Ingredients: 500ml water.
  • 400g pumpkin cubes.
  • 50 grams dried red lentils.
  • 1 garlic clove.
  • 1 spring onion.
  • A pinch of cumin powder.
  • Half teaspoon paprika powder.
  • A pinch of cinnamon.
  • A pinch of salt and pepper.

Preparation:

  1. Begin by chopping the garlic and spring onions into tiny pieces.
  2. Add just a little of oil to a pan and fry the garlic and onion. Once added, sauté the herbs for one minute. Next, incorporate the stock cube, water, pumpkin cubes, and lentils.
  3. After bringing the soup to a boil, simmer it gently for about 20 minutes. 
  4. Do not forget to stir from time to time. The soup can then be mixed using a hand blender.
A tip: You can add sliced spring onions to the soup at the last minute if you'd like.
BESAHA!

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1 Comments
  • Anonymous
    Anonymous April 6, 2024 at 2:14 PM

    I've tried it before, very delicious

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