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Moroccan Pumpkin Soup
Moroccan Pumpkin Soup

(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.