This Moroccan pumpkin soup is made using sweet pumpkin, cooked with aromatic Moroccan spices + the addition of butter beans and coconut milk to create a thick and creamy soup. A delicious and nourishing way to warm up this winter.
Today’s instalment of Around The World is a simple yet oh-so-delicious soup favourite, pumpkin with Moroccan spices. I based this recipe around Gordon Ramsay’s recipe however changed a few bits and bobs to my taste (sorry Gordon!).
I love the incorporation of cumin, coriander, paprika, ginger and turmeric into this soup because it gives it a spicy kick while still maintaining a sweetness due to the pumpkin.
I know this isn’t the most adventurous recipe in this recipe series but sometimes I just crave simple foods that aren’t difficult to make. I promise next time I will venture out a bit. I’m thinking something from Turkey using my new Anatolia cookbook? Or possibly another Persian dish? I do love Persian cooking!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Large saucepan
- Stick blender or blender
Ingredients (serves 6):
- 1kg wedge of pumpkin
- Good lug olive oil
- 4 shallots, peeled and chopped
- 2 garlic cloves, peeled and finely chopped
- sea salt and black pepper
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1L good quality chicken stock
- 400g tin butter beans, rinsed and drained
- 1/2 cup coconut milk
- 1 bunch of flat leaf parsley, chopped + tossed with olive oil
- To serve: a dash of red wine vinegar, pumpkin seeds/sunflower seeds
1. De-seed the pumpkin, remove the skin + cut into chunks. Meanwhile, heat the oil in the saucepan and add the onion. Cook for a few minutes until turning translucent. Add the garlic and spices and cook for a few more minutes. Add the pumpkin chunks and coat in the onion spice mixture.
2. Add the stock and cook covered for 20 minutes until the pumpkin has softened. Add more stock if you need.
3. Add the butter beans and stir through. Using a stick blender or blender, puree the soup until it’s creamy and smooth. Stir through the coconut milk.
4. To serve: serve soup with chopped parsley tossed in olive oil, a dash of red wine vinegar + seeds.
Storage: in an airtight container in the fridge for up to a week.
Like this recipe? Yum it on Yummly.
For another “Around The World” recipe, try my rosemary fettuccine.
Anisa – The Macadames. xx