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Moroccan Pumpkin Soup


Take an Australian classic like pumpkin soup, add a Moroccan twist and make this 'souper' meal which is vegan friendly.

The ingredient of Moroccan Pumpkin Soup

  • 1 4 cup 60ml olive oil
  • 1 leek white part only thinly sliced
  • 3 cloves garlic finely chopped
  • 1 red birdseye chilli finely chopped
  • 1 cinnamon stick
  • 3cm piece ginger peeled thinly sliced
  • 1 1 2 teaspoons cumin seeds
  • 2 carrots peeled coarsely chopped
  • 1 5kg butternut or queensland blue pumpkin peeled seeded see note cut into 3cm pieces
  • 1 3 cup 70g yellow split peas
  • juice of 1 2 lemon
  • coriander sprigs to serve
  • soup sprinkles to serve

The Instruction of moroccan pumpkin soup

  • heat oil in a large saucepan over low medium heat and cook leek garlic and 2 teaspoons salt stirring occasionally for 3 minutes or until soft add chilli cinnamon ginger and cumin and stir for 1 minute or until fragrant add carrots pumpkin and split peas stir to coat in onion mixture
  • add 1 5 litres water to saucepan and bring to the boil then simmer for 50 minutes or until split peas are soft
  • remove and discard cinnamon stick from soup add lemon juice then process or blend soup in small batches in a food processor or blender until smooth return soup to pan and reheat over medium heat serve topped with coriander sprigs and soup sprinkles

Nutritions of Moroccan Pumpkin Soup

fatContent: 254 774 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: 16 grams sugar
proteinContent: n a
cholesterolContent: 9 grams protein
sodiumContent: n a

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