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Moroccan pumpkin soup
Moroccan Pumpkin Soup
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(cooking time: 1 hr 30 min; 5 servings)
Extra virgin olive oil – 2 tbsps + 2 tsps (optional)
1 onion, diced
Carrots – 1 cup, peeled, diced
Parsnips – 1 cup, peeled, diced
Pumpkin puree – 1 cup (canned)
Vegetable broth – 4 cups
Lemon juice – 1 tsp
Salt – to taste
Fresh ground black pepper – to taste
Dried cilantro – ½ tsp
Garlic – 1 clove, minced
Fresh parsley – 3 tbsps, chopped
Paprika – 1/8 tsp (optional)
Add olive oil to a pot to preheat. Add onions; cook stirring until tender and translucent. Add parsnips and carrots, cover and let cook until lightly softened (5 minutes).
Add pumpkin and broth, bring to simmer, cook covered on low until tender (about half an hour).
Add lemon juice, season with cilantro, salt, and pepper; taste to adjust seasonings. Set aside to let cool.
With an immersion blender, smoothen the soup or do it in batches in a food processor. Adjust the thickness of the soup with more water, if necessary. Heat the pureed soup through.
In a small skillet, heat olive oil with minced garlic and parsley over low heat for a couple of minutes. Stir in paprika. Serve the soup with a teaspoon of garnish on top.
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